Country Style Pan Fried Potatoes – Bratkartoffeln

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Savor the Rustic Charm of Country Style Pan Fried Potatoes: A Crispy, Golden Delight!

Bratkartoffeln, or country style pan fried potatoes in English, is a beloved dish in Germany and beyond. It’s a simple yet satisfying dish that can be served as a side or main dish, depending on the occasion. Bratkartoffeln are made by frying sliced or diced potatoes in a pan until they are crispy on the outside and soft on the inside.

There are many variations of country style pan fried potatoes, with some recipes adding bacon, onions, or herbs for extra flavor. Some even use leftover boiled potatoes, which are sliced and fried for a second life as bratkartoffeln.

To make bratkartoffeln, start by boiling potatoes until they are cooked but still firm. Once the potatoes have cooled, slice them into thin rounds. In a pan, heat up some oil or butter and add the potato slices. Fry the potatoes until they are crispy and golden-brown, stirring occasionally to ensure even cooking. For added flavor, you can also add bacon or onions to the pan.

What to serve with Country Style Pan Fried Potatoes?

Growing up in Germany, I have many fond memories of eating country style pan fried potatoes at home and in restaurants. My mother would often make it as a side dish for schnitzel or bratwurst, and I always looked forward to the crispy, golden-brown potatoes on my plate. I also remember enjoying bratkartoffeln at outdoor festivals and Christmas markets, where vendors would serve them in paper cones with a side of ketchup or mayonnaise.

Pan Fried Potatoes are a versatile dish that can be served with a variety of main courses, from meat dishes to vegetarian options. It’s also a great way to use up leftover potatoes and add some variety to your meals. If you haven’t tried bratkartoffeln before, I highly recommend giving it a try. It’s a classic German dish that is sure to satisfy your taste buds.

What Potatoes should I Use?

For country style pan fried potatoes, use starchy or all-purpose potatoes such as Russet, Yukon Gold, or Maris Piper. Their texture crisps well when fried, and they hold their shape during cooking.

Boiled or Raw Potatoes?

You can do it both ways. If you use raw potatoes, wash and peel the potatoes. Cut them into thinner slices than their boiled counterparts. Heat the clarified butter in a large skillet over medium heat. Add the potatoes and cook them for 10 to 12 minutes until browned, put a lid on your pan and finish cooking. Unfortunately the potatoes will loose a little bit of their crispiness that way.

For that reason I like to use boiled potatoes for my Country Style Pan Fried Potato recipe. You can increase the heat and create a delicious golden brown crust in no time, because your potatoes are already fork tender. 

What Skillet should I use?

I love using my cast iron skillet here because it gets very hot and stays hot. But you can use a non stick pan as well, just adjust the temperature and the amount of fat you are using.

What Fat to Use for Country Style Pan Fried Potatoes?

I prefer using clarified butter or ghee. Clarified butter or ghee provides a slightly buttery taste and works very well over high heat. You can also use a combination of frying oil and butter to receive similar results.

Country Style Pan Fried Potatoes
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Pan Fried Potatoes - Bratkartoffeln

Traditional German Bratkartoffeln
Prep Time30 minutes
Cook Time20 minutes
Cooling Time1 hour
Total Time50 minutes
Course: Side Dish
Cuisine: Bavarian, German
Keyword: Bratkartoffeln, Potatoes
Servings: 4
Calories: 266kcal

Ingredients

  • 2 lb. Yukon Gold Potatoes cooked and peeled, or use as an alternative any waxy potato
  • 2 tbsp. Clarified Butter or Ghee
  • 1 tbsp. Butter
  • Salt
  • Chives chopped, as garnish
  • Bacon cut in squares, optional
  • Yellow Onion finely chopped, optional

Instructions

  • Wash the potatoes in cold water
    2 lb. Yukon Gold Potatoes
  • Add the potatoes to a large pot and cover with cold water. Add 1tsp. of salt to the water.
    Salt
  • Bring the water to a boil, reduce the heat and let the potatoes simmer with the lid closed until fork tender, for about 15-20 minutes depending on the size.
  • Drain the water and peel the potatoes while being hot. Let the potatoes completely cool down, preferable over night.
  • Cut the potatoes in ¼ inch slices
  • Heat a large skillet over medium to high heat and add the clarified butter or ghee. Once the fat is hot arrange the potato slices in the skillet. Don't overcrowd the pan if you want to have a golden color on each slice. Work in batches. Cook for 3-4 minutes undisturbed or until golden brown crust forms on the bottoms. Turn the potatoes with a spatula and cook for another 3-4 minutes.
  • Once the potatoes are done add 1 tbsp. butter and season with salt. You can season the potatoes with smoked paprika, garlic powder or some herbs like rosemary as well. Just make sure to season at the end otherwise your seasoning might get burned.
    1 tbsp. Butter, Salt
  • You can garnish the potatoes with chopped chives (optional)
  • You can add fried bacon and/or onions to the potatoes. I recommend cooking the bacon (cut in cubes) and the onion (cut in fine slices) separate and adding them to the potatoes at the end. Otherwise they might get burned.

Nutrition

Calories: 266kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 38mg | Potassium: 956mg | Fiber: 5g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 45mg | Calcium: 28mg | Iron: 2mg

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