Golden, crisp-edged, and deeply satisfying, Bratkartoffeln are a beloved German comfort food. These pan-fried potatoes are the kind of dish I turn to when I want something simple but delicious, with minimal ingredients and maximum flavor. Whether I enjoy them as a hearty side or turn them into a main by adding a fried egg or vegan sausage, they never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds waxy potatoes (like Yukon Gold or red potatoes), boiled and cooled
2 tablespoons oil (traditionally pork fat or butter, but olive or avocado oil works too)
1 onion, finely chopped
Salt, to taste
Black pepper, to taste
Optional: chopped fresh parsley, vegan bacon, or garlic
Directions
I start by boiling the potatoes—ideally the day before—just until they’re fork-tender. Then I let them cool completely and refrigerate them overnight for the best texture.
Once cooled, I peel the potatoes (though sometimes I leave the skins on) and slice them into 1/4-inch thick rounds.
I heat oil in a large skillet over medium heat—cast iron works great here.
I lay the potatoes in a single layer and let them cook undisturbed for 4-5 minutes, so they get that perfect golden crust.
Then I flip the slices and let the other side brown.
Once both sides are crispy, I add the chopped onion and continue cooking for another 5-7 minutes, stirring occasionally until everything is golden and caramelized.
I finish with salt and pepper to taste, and sometimes I sprinkle on fresh parsley or serve with a fried egg or plant-based sausage.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 220 kcal per serving
Variations
I sometimes add finely chopped garlic during the last couple of minutes for extra flavor.
Vegan bacon or smoked paprika gives it a nice smoky depth.
For a richer taste, I’ve also made it with a mix of olive oil and a pat of vegan butter.
I like to toss in bell peppers or mushrooms occasionally to bulk it up.
Leftover potatoes from another meal work well and make this even quicker.
Storage/Reheating
I store leftover Bratkartoffeln in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat so they stay crispy—microwaving tends to make them soft. I avoid freezing them, as the texture changes too much.
FAQs
How do I keep the potatoes from sticking to the pan?
Using a nonstick or well-seasoned cast iron skillet and making sure the oil is hot before adding the potatoes helps a lot. I also avoid moving the potatoes too soon—they need time to develop a crust.
Can I make Bratkartoffeln without pre-boiling the potatoes?
I recommend boiling them first for the best texture. Raw potatoes take longer to cook and don’t develop the same tender interior with a crisp exterior.
What type of potatoes work best?
I go for waxy varieties like Yukon Gold or red potatoes. They hold their shape well and don’t fall apart in the pan.
Can I make this dish vegan?
Absolutely. I use olive oil or avocado oil instead of pork fat or butter, and sometimes add vegan bacon for flavor.
What can I serve with Bratkartoffeln?
I like pairing them with fried eggs, sautéed greens, vegan sausages, or a fresh cucumber salad. They’re also great on their own.
Conclusion
Bratkartoffeln are proof that the simplest dishes can be the most satisfying. With just a few ingredients and minimal effort, I get a comforting, crispy, golden side—or main—that’s always a hit. Whether I’m making a weeknight dinner or serving guests, this German classic delivers every time.
Recipe:
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Bratkartoffeln — German Crispy Pan-Fried Potatoes
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Bratkartoffeln are traditional German crispy pan-fried potatoes, golden on the outside and tender inside. Made with simple ingredients like boiled potatoes, onions, and oil, this dish is a comforting and satisfying side or main meal.
Ingredients
2 pounds waxy potatoes (like Yukon Gold or red potatoes), boiled and cooled
2 tablespoons oil (pork fat, butter, olive oil, or avocado oil)
1 onion, finely chopped
Salt, to taste
Black pepper, to taste
Optional: chopped fresh parsley, vegan bacon, garlic
Instructions
- Boil the potatoes until fork-tender, ideally the day before, and refrigerate overnight for best texture.
- Peel the cooled potatoes (or leave skins on) and slice into 1/4-inch thick rounds.
- Heat oil in a large skillet (preferably cast iron) over medium heat.
- Lay potato slices in a single layer and cook undisturbed for 4-5 minutes until golden and crispy.
- Flip potatoes and cook the other side until browned.
- Add chopped onion and cook for another 5-7 minutes, stirring occasionally, until caramelized.
- Season with salt and pepper to taste, and optionally garnish with parsley or serve with vegan sausage or a fried egg.
Notes
Use leftover boiled potatoes to save time and improve texture.
Do not stir the potatoes too early—letting them sit creates a crispy crust.
Add garlic, smoked paprika, or vegan bacon for added flavor.
Store leftovers in the fridge for up to 3 days; reheat in a skillet for best texture.
Microwaving makes the potatoes soft; avoid freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
