German Bratkartoffeln (Fried Potatoes) Recipe
Quick Answer
Bratkartoffeln: Festkochende Kartoffeln vorkochen (am Vortag ideal), in Scheiben schneiden. In Butter und Öl bei mittlerer bis hoher Hitze goldbraun braten, dabei nicht zu oft wenden. Gewürfelte Zwiebeln und Speckwürfel dazugeben. Mit Salz, Pfeffer und Petersilie würzen.
By Sarah Mitchell • June 15, 2026
Bratkartoffeln are the quintessential German fried potatoes — sliced, pan-fried in a mix of butter and oil until golden and crispy, then tossed with onions and optionally bacon (Speck). Found on pub menus and home kitchens across Germany, proper Bratkartoffeln are a matter of national pride. The key technique: use pre-cooked potatoes and don't overcrowd the pan, allowing each slice to develop a golden-brown crust.
About This Recipe
"German Bratkartoffeln (Fried Potatoes)" is a Dinner recipe that brings waxy potatoes (Yukon Gold), boiled and cooled, butter, vegetable oil, large onion, diced and bacon or German Speck, diced (optional) together into a flavorful, well-balanced dish. Rated Easy and ready in about 25 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The German inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 2 lbs waxy potatoes (Yukon Gold), boiled and cooled
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 oz bacon or German Speck, diced (optional)
- salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Slice the cooled potatoes into 1/4-inch rounds. If using bacon, cook it first in the pan until crispy, remove and set aside.
- 2
Heat butter and oil in a large cast-iron or heavy skillet over medium-high heat. Add potato slices in a single layer — don't overcrowd. Cook without moving for 4-5 minutes until golden-brown on the bottom.
- 3
Flip the potatoes and add the diced onion to the pan. Continue cooking for another 4-5 minutes. The onions should caramelize while the potatoes crisp on the second side.
- 4
Return the bacon to the pan. Season generously with salt and pepper. Toss gently and cook for 1-2 more minutes. Finish with chopped parsley.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Waxy potatoes (Yukon Gold), boiled and cooled is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Because the recipe is gluten-free, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"German Bratkartoffeln (Fried Potatoes)" is a versatile Dinner dish that pairs beautifully with a crisp green salad, roasted vegetables, crusty bread or dinner rolls and classic German sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
German Bratkartoffeln (Fried Potatoes) keeps well in an airtight container in the refrigerator for 3–4 days. Let it cool to room temperature before refrigerating to preserve texture. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the dish thickens in the fridge. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Frequently Asked Questions
Why do I need to pre-cook the potatoes?
Raw potato slices take too long to cook through in a pan and will turn mushy before browning. Pre-cooking (ideally the day before) dries out the surface starch, which is what creates the crispy golden crust.
What potato variety is best?
Use waxy, firm potatoes (Yukon Gold, red potatoes, or German 'festkochend' varieties). Starchy potatoes like Russets fall apart when sliced and fried.
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