German fries (Bratkartoffeln) in skillet with freshly chopped parsley and glass of German lager.
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5 from 4 votes

Bratkartoffeln German Fries

Authentic German style pan fried potatoes with smoked bacon and onions. For best results parboil the potatoes before frying. Garnish with fresh, finely chopped herbs. 

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Side Dish
Servings: 4
Calories: 457kcal
Author: CraftBeering

Ingredients

  • 2 lbs firm (waxy) potatoes such as Gold, Red Bliss or new potatoes
  • 1 small onion (or 2 shallots)
  • 6 strips thick cut bacon
  • 2 tbsp cooking oil
  • salt and pepper to taste, to season potatoes*
  • 1 tbsp finely chopped fresh herb (flat leaf parsley, thyme or rosemary)

Instructions

  • Clean the potatoes and boil them skins on in salted water until they soften but retain some of their firmness.
  • While the potatoes are boiling cut the bacon in thin strips (or dice it) and thinly slice the onions. In a skillet over medium heat cook the bacon until crispy. Remove and drain over paper towel. In the rendered fat also over medium heat cook the onions until they begin to get crispy, then remove from the skillet and set aside. 
  • While the bacon & onions are cooking check on the boiling potatoes.** When you can pierce them with a fork but they still have a bit of firmness to them pour out the hot water and run cold water over them.
  • As soon as the potatoes have cooled off enough to be comfortable to touch peel the skins (optional) and cut them into circles, semi-circles or dice them - your choice.
  • Pan fry the cut potatoes in two batches in the same skillet where you cooked the bacon and onions. Add a tablespoon of cooking oil per batch.*** Do not overcrowd the skillet so the potatoes can brown nicely. Once crispy on one side, flip them to brown them on the other until you are satisfied. 
  • Add the bacon, onions and your choice of finely chopped fresh herb to the crispy potatoes and mix them together. Season with salt and pepper and serve!

Notes

*Paprika is also traditionally used to season Bratkartoffeln so if you like it, include it with the salt and pepper. 
 
**Smaller sized potatoes will soften faster than larger ones so keep an eye on them to make sure you do not overcook them and let them get too soft.
 
***To speed things up you may want to use a second skillet and pan fry the two batches of potatoes simultaneously.

Nutrition

Calories: 457kcal | Carbohydrates: 38.6g | Protein: 20.4g | Fat: 24.9g | Saturated Fat: 6.9g | Cholesterol: 47mg | Sodium: 789mg | Potassium: 1314mg | Fiber: 4g | Sugar: 2.3g | Calcium: 3% | Iron: 14%