Bratkartoffeln are German fried potatoes made from sliced, pre-cooked potatoes, pan-fried in butter with caramelised onion and bacon, herbs, sweet paprika, and a touch of caraway, served as a side dish.
About German Fried Potatoes (Bratkartoffeln)
Origins:
Bratkartoffeln, meaning “fried potatoes,” is a traditional German dish that dates back to the 19th century. The earliest printed mentions appear in German cookbooks from the late 1800s, where the dish was described as a simple pan-fried preparation with lard or butter. Initially, it served as a practical method for repurposing leftover boiled potatoes, pan-frying them in fat to create a hearty meal. There are numerous regional and household variations.
Tradition:
The Bratkartoffeln dish is typically made by slicing cold, cooked waxy potatoes and frying them in a hot pan with fat until browned on the outside. Most versions include onions, and some also add small cubes of bacon. The dish is seasoned simply with salt and pepper, though some cooks add marjoram or caraway, depending on the region.
This Recipe:
This version is based on a richer Bratkartoffeln I had at a restaurant in Bavaria. It was fried in butter with speck and had rosemary and thyme added for extra flavour, along with a little garlic and just a hint of caraway. I’ve added a bit of sweet paprika; it works so well with the herbs and bacon. Give it a try!
Ingredients for Bratkartoffeln
- potatoes – Use waxy varieties that hold their shape when fried.
- bacon – Use smoked bacon or pancetta.
- onion, garlic – Use fresh, not paste or powdered.
- butter – Unsalted.
- herbs – Rosemary, thyme, fresh parsley.
- paprika – Use sweet paprika for colour and warmth.
- caraway (optional)
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How to make German fried potatoes
Prepare the potatoes
Boil the potatoes in their skins for about 20 minutes, they should be tender when pierced but still firm. They don’t need to be fully cooked; they’ll finish later in the pan. Let them cool to room temperature, then peel and slice into ½ cm rounds. Chill the slices in the fridge for at least 30 minutes; cold potatoes hold their shape and brown more evenly when fried.
Fry bacon and onions
Finely dice the onion and smoked bacon. In a wide, deep frying pan, melt the butter over medium heat. Add the onion, bacon, and a sprig of rosemary. Cook for 7–10 minutes, stirring occasionally, until the bacon is crisp and the onions are golden and starting to caramelise. Add the chopped garlic in the last minute. Use a slotted spoon to lift out the solids (onion, garlic, bacon), and discard the rosemary. Leave the fat in the pan.
Fry the potatoes
In the same pan, add the cold potato slices in a single layer; don’t overcrowd the pan. Each slice should make full contact with the bottom of the pan. Fry until the underside is golden brown, then flip each piece carefully to brown the other side. This can take about 4–6 minutes per side. Work in batches if needed, adding a little more butter between rounds.
Combine and finish:
Once all potatoes are browned, return them to the pan. Add the reserved fried onion and bacon mixture, paprika, thyme, parsley, and a pinch of ground caraway (if using). Stir gently to combine, and fry for another 1-2 minutes so the flavours meld. Serve immediately.
Serving suggestion
Bratkartoffeln side dish should be served hot, straight from the pan to keep the potatoes crisp. In Germany, it’s typically paired with schnitzel, bratwurst, or roast meats, and often finished with chopped parsley or chives. In some regions, it comes with fried eggs, pickles, or mustard, especially in home cooking.
I served it with delicious pan-fried German Bratwurst and fried eggs.
Tip: Fry the eggs in the same pan you used for the potatoes. The leftover butter and browned bits from the bacon and onions add extra flavour to the eggs, so nothing goes to waste – and everything tastes better!
Explore more German cooking with this
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Recipe Card
German Fried Potatoes – Bratkartoffeln
Ingredients
- 2 large potatoes - waxy variety
- ½ cup smoked pancetta or bacon
- 1 onion
- 1-2 garlic cloves
- 75-100 g unsalted butter
- 1 tsp dried thyme
- 1 sprig rosemary
- 2 tbsp fresh parsley
- 1 tsp sweet paprika
- a pinch ground caraway - optional
Instructions
- Boil the potatoes in their skins for about 20 minutes until just tender. Let them cool, then peel and slice into ½ cm rounds. Chill in the fridge for at least 30 minutes.
- Melt butter in a wide pan over medium heat. Add diced bacon, onion, and rosemary. Fry for 7–10 minutes until the bacon is crisp and onion caramelised. Add garlic in the last minute. Remove solids and rosemary, leaving the fat in the pan.
- Add the chilled potato slices in a single layer. Fry until golden on both sides, 4–6 minutes per side. Work in batches if needed.
- Return bacon and onion to the pan. Add paprika, thyme, parsley, and caraway (if using). Stir gently and fry for 1–2 minutes. Serve hot.