German Pan Fried Potato Recipe

The most important ingredient for my German pan fried potato recipe, known in Germany as Bratkartoffeln, is patience, patience and more patience.

My German fried potatoes are a hit in our house. My older son does not care for plain boiled potatoes, so what a perfect way to serve them and it ensures potatoes are part of his diet.

Try to use potatoes from the day before for my Bratkartoffeln recipe as they are easier to slice.

German Bratkartoffeln

1kg (2,2 1b)firm waxy potatoes
salt
butter, lard or oil for frying
pepper

For best results, cook the potatoes in salted water in their skins until tender.

Once cool enough to handle, remove the skins with a vegetable knife or vegetable peeler.

Once cooled, slice the potatoes into 1/2 cm thick slices.

First heat the pan, once hot, add the oil and heat. Put the potato slices in the pan, taking care not to overlap them. Cook on one side for 8-10 minutes and then turn and brown on the other side.

Then cook for another 3 minutes on each side, add salt and pepper to taste and then cook on a high heat for another 3 minutes until golden brown and crispy.

If liked, you can add some cubed ham or some onion when frying the potatoes.

Enjoy with Wiener Schnitzel or another favourite German recipe.

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