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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (574g) Recipe makes 2 servings |
||
| Calories 530 | ||
| Calories from Fat 187 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.8g | 32% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 11.3g | ||
| Trans Fat 0.1g | ||
| Cholesterol 0mg | 0% | |
| Sodium 319mg | 13% | |
| Potassium 1922mg | 54% | |
| Total Carbohydrate 79.5g | 26% | |
| Dietary Fiber 10.1g | 40% | |
| Sugars 3.6g | ||
| Protein 9.2g | 18% | |
Pan-Fried Potatoes (Bratkartoffeln)
SERVES 2 -4
Ingredients
- 2 lbs potatoes, peeled and cooked
- 3 tablespoons oil
- 1/4 teaspoon salt
- 1 pinch black pepper
- 3 ounces bacon, diced (optional)
- 1 medium onion, diced (optional)
For garnish
- 1 tablespoon parsley, chopped
Directions
1
Cut potatoes into evenly thick slices (about 3/16 in ).2
Use a large pan that will hold potatoes in a single layer or use two pans.3
Heat oil over medium high heat.4
If using bacon and onion fry together until onion is translucent.5
Add potatoes, stir once to mix and then be patient!6
DON'T stir until potatoes are nicely golden brown on the bottom, 3-5 minutes, only check for color occasionally.7
Sprinkle with half the salt. Use less salt when using bacon.8
Turn and fry the same way on the other side until nicely gold-brown.9
You might need to add a little more oil to the pan if all the oil is soaked up by the potatoes.10
Taste with salt and pepper.11
Serve sprinkled with parsley.
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- Course > Main Dish > One-Dish Meal
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- Cuisine > European > Western > German
- Preparation > Time to Make > < 30 mins
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Kid Pleaser
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Featured Reviews for This Recipe
From: French Tart
On Oct 29, 2007
Ein schmeckhaftes und langersehntes Kartoffelgericht, Inge! Ich danke dir dass du es mit uns geteilt hast. Ich habe dein Rezept genau gefolgt und die Kartoffeln wurden aussen krustig und innen kremig - lecker! Recht herzlichen Dank! FT/Karen
A delicious and yearned for German potato recipe, I used to enjoy this when I lived in Wiesbaden! These potatoes were crispy on the outside and creamy on the inside - delicious! Thanks for posting this recipe Inge, they were very much enjoyed by Malcolm and I. I used the onion but did not add speck/bacon, as I served these with baked ham. Merci, Thanks und Dank! FT/Karen
From: Zurie
On Oct 30, 2007
Potatoes are my downfall!! These were delicious — I used my old iron skillet, which seems somehow better for comfort food than modern pans!! I used the bacon and onion as indicated, and I did leave the potatoes to brown underneath, but the pan was too large to turn it over. My fault — but I turned them all over a few times, and they fried beautifully. Sehr wohlschmeckend und appetitanregend! Vielen Dank!
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