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Bratkartoffeln

Delicious pan-fried potatoes with a golden crisp exterior and fluffy interior, perfect as a side dish or standalone vegetarian meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: German
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs waxy potatoes Waxy potatoes hold their shape well while cooking.
  • 4 tablespoons unsalted butter For a rich flavor; substitute with oil if dairy-free.
  • 1 medium onion Sliced, adds sweetness and depth.
  • Salt and pepper To enhance flavors.
  • Fresh parsley Chopped for garnish, adds freshness and color.

Method
 

Preparation
  1. Wash and peel the potatoes. Slice them into thin rounds or half-moons, ensuring uniformity for even cooking.
  2. Place the sliced potatoes in a pot of cold, salted water. Bring to a boil and cook for about 8-10 minutes until they are just tender but still firm. Drain and set aside to cool slightly.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and sauté until translucent and slightly caramelized, about 5-7 minutes. Remove from the skillet and set aside.
Cooking
  1. In the same skillet, add the remaining butter. Once melted, add the potato slices in a single layer. Fry without stirring for about 4-5 minutes until the bottom is golden brown.
  2. Carefully flip the potatoes using a spatula, and cook the other side for another 4-5 minutes, adding the onions back into the pan halfway through. Season with salt and pepper.
Serving
  1. Once crispy and golden on both sides, remove the potatoes from the skillet. Garnish with fresh parsley and serve hot.

Notes

For maximum flavor, let the cooked potatoes cool and dry out for about 10-15 minutes before frying. Feel free to experiment with adding spices like paprika or garlic powder for extra flavor. Use a cast-iron skillet for an even better crust.