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–+ servings
German Fried Potatoes

Crispy German Fried Potatoes That Will Elevate Dinner Nights

Savor the deliciousness of German Fried Potatoes, or Bratkartoffeln, a perfect side dish for any dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: German
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Firm Potatoes Yukon Gold or Red Bliss, avoid starchy varieties
  • 1 large Onion Adds sweetness and depth; shallots can be used for a softer flavor
For Frying
  • 4 tablespoons Clarified Butter (Butterschmalz) Perfect for frying due to its high smoke point
  • 4 tablespoons Neutral Vegetable Oil Choose canola, sunflower, or rapeseed oil
Seasonings
  • 1 teaspoon Salt Essential for enhancing flavors
  • 1 teaspoon Pepper Freshly ground is best; adjust to taste
  • 1 teaspoon Paprika Powder Adds warmth and color; customize spice level

Equipment

  • large skillet
  • cutting board
  • knife
  • Spatula
  • Kitchen towel

Method
 

Step-by-Step Instructions for Crispy German Fried Potatoes
  1. Prepare Potatoes: Peel your firm potatoes and cut them into even ½-inch slices or cubes. Soak in cold water for about 30 minutes, then drain and pat dry thoroughly.
  2. Heat Fats: In a large skillet, add equal parts of clarified butter and vegetable oil. Heat over medium-high until shimmering.
  3. Initial Fry: Add the drained potatoes to the skillet, cover, and fry undisturbed for about 5 minutes.
  4. Add Onions: Sprinkle cubed onions on top, cover again, and fry for another 5 minutes.
  5. Crisp Up: Uncover, stir gently, season with salt, pepper, and paprika, and fry for an additional 5-10 minutes until golden brown and crispy.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

For best results, use waxy potatoes, ensure oils are hot before adding potatoes, and fry in batches to avoid sogginess. Store leftovers in an airtight container for up to 3 days.

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