Pan fried potoatoes.
Small slices with a long history
No one really can prove who first thought of the idea of frying small potato slices in fat.
Among others, this is one of the legends about the apparent inventor of the Bratkartoffeln (fried potatoes).
Apparently, in 1907 a Viennese housewife named Henriette Josefa Braths submitted a recipe for roasted potatoes to a cooking competition in a newspaper. According to the tale, the editor was so impressed with the recipe, that he promptly named it after the author: “Brathskartoffel” (Braths potatoes).
Shared living of a special type: the “Bratkartoffelverhältnis”
In the years following the war, shared living spaces were often referred to as “Bratkartoffelverhältnisse” (fried potato conditions). At the time, there were dozens of soldiers returning home, who found sanction in the homes of widowed women. Officially these living conditions were declared as renting conditions, so that the widows would not lose their entitlement to their widow’s pension. The “Bratkartoffelverhältnis” became a synonym for this relationship.
How are Fried Potatoes called in German?
Fried potatoes are called “Bratkartoffeln” (f).
How to pronounce “Bratkartoffeln”?
Listen to this audio file to hear how to say “Bratkartoffeln” in German.
German Fried Potatoes
How to achieve the perfect fried potatoes
The right type of potato is crucial for fried potatoes: they should be waxy/all-purpose potatoes. If you prefer them to be crispy on the outside and softer on the inside, these potatoes are the right choice. Whether you use precooked or raw potatoes, both work. If you pre-cook them, make sure to leave them to cool, as this will make them easier to cut and help them keep their shape – cooked potatoes from the day before work perfectly for this.
The choice of pan is also very important. If you are trying to go low fat, a coated pan is your best bet, if you prefer them nice and crispy, a cast-iron pan is the way to go. Whichever pan you chose, it is important to remember: The pan should be at a high temperature to ensure for a crispy end result, but don’t overfill your pan, less is more, to make sure they can all fry evenly. The cut potatoes will need to fry around 3 to 4 minutes per side. To avoid your fat burning in the pan, avoid butter and opt for a clarified butter or natural plant oil, for example rapeseed instead. There should be enough fat, but not so much that the potato slices are swimming in it.
How to make German Fried Potatoes Video Tutorial
Authentic German Fried Potatoes Recipe
- 2 pounds firm potatoes, i.e. Yukon Gold, Red Bliss, Carola, Inca Gold, Rose Gold etc.
- 1 large onion
- 2 tbsp. Butterschmalz
- 2 tbsp. neutral vegetable oil
- Salt, pepper, and paprika powder to taste
- Peel potatoes and cut into equal ½-inch slices or cubes.
- Add the potatoes to a bowl with water to wash off the starch. This makes sure that you will get nice and crispy potatoes.
- Heat oil and Butterschmalz on medium-high in a large pan.
- Drain the potatoes, add them to the pan and cover with a lid.
- Fry for about 5 min. before you stir the potatoes for the first time.
- With the pan covered, fry for about 20 minutes and stir occasionally.
- In the meantime, cube the onions and add on top of the potatoes – don´t stir.
- Fry for about 5 min. with pan covered.
- Mix potatoes and fry for about 5 more minutes without a lid.
- Season with salt, pepper and paprika powder to taste.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
To make this dish even better add some bacon cubes to the pan and fry them translucent before you add the potatoes.
For a gourmet version add small cubes of authentic Black Forest ham at the last five minutes of frying to the potatoes.