Bratkartoffeln German fried potatoes

1. 1

   Boil potatoes in their skin until just tender, but still firm (Do Not Overcook).

2. 2

   Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.)

3. 3

   Dice and gently saute bacon in a large frying pan until golden brown.

4. 4

   Remove crisp bacon and set aside.

5. 5

   Add the diced onions to the bacon drippings in the pan.

6. 6

   Saute the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon.

7. 7

   Do not drain any remaining bacon drippings in the pan.

8. 8

   Add the vegetable oil to the bacon drippings and heat over medium-high.

9. 9

   Add the cubed potatoes to the pan.

10. 10

    Sprinkle with salt and pepper and saute the potatoes until they begin to get a golden crust.

11. 11

    Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes.

12. 12

    Saute for another 5 minutes.

13. 13

    Taste and add more salt and pepper, if desired.

14. 14

    Place into a serving bowl.

15. 15

    Garnish with chopped parsly and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.