Bratkartoffeln (German Fried Potatoes with Bacon and Onion)

Method

1. 1
   • potato1 kg

   Boil and cool the potatoes — Boil the potatoes in their skins in salted water for 20-25 minutes, until a knife meets only slight resistance in the middle. Drain and leave them to cool completely — overnight in the fridge is best, as cold potatoes slice cleanly and fry crisp.

   ⏱25 min
2. 2
   • potato1 kg

   Slice the potatoes — Peel the cooled potatoes and cut them into slices about 5 mm thick. Keep them in one layer on a board rather than a heap, so they do not steam each other.

3. 3
   • bacon150 g
   • vegetable oil2 tbsp

   Render the bacon — Heat the oil in a heavy 28 cm skillet over medium heat and fry the bacon for 4-5 minutes until the fat has run and the edges are crisp. Lift the bacon out and set it aside, leaving the fat in the pan.

   ⏱5 min
4. 4
   • potato1 kg
   • butter30 g

   Crisp the potatoes undisturbed — Add the butter and lay the potato slices in a shallow, barely overlapping layer. Now leave them alone for 7-8 minutes over medium-high heat: the crust only forms if you stop stirring.

   ⏱8 min
5. 5
   • potato1 kg
   • onion2
   • caraway seeds1 tsp

   Turn and add the onion — Turn the potatoes over in sections with a wide spatula, scatter in the onion and caraway, and fry for another 8-10 minutes, turning only two or three more times, until the onion is sweet and golden and most discs carry a lacquered crust.

   ⏱10 min
6. 6
   • bacon150 g
   • fresh parsley3 tbsp
   • salt1 tsp
   • black pepper½ tsp

   Season and serve from the pan — Return the bacon to the pan, season with the salt and pepper, toss through the parsley and serve straight from the skillet, with a fried egg on top if you are making a meal of it.