Pan Fried Potatoes - Bratkartoffeln

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Traditional German Bratkartoffeln

Prep Time30

Cook Time20

Cooling Time1

Total Time50

Course: Side Dish

Cuisine: Bavarian, German

Keyword: Bratkartoffeln, Potatoes

Servings:

Calories: 266kcal

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

Get Recipe Ingredients

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.