A German Classic - Bratkartoffeln

Today, it´s time for a German all-time classic: Bratkartoffeln. Home fried potatoes. My dad used to be the world´s best Bratkartoffel-chef EVER. I vividly remember a fierce argument of my aunt with her husband years ago because he had stated that my dad´s Bratkartoffeln were WAY better than hers. Boy, that was a round-up, let me tell you!


The secret to some stunningly good Bratkartoffeln is as easy as hard to follow - at least for people with short temper like me. You need:

1. a heavy-duty cast iron pan (and I mean HEAVY duty!)
2. potatoes cooked WITH the peel the day before (otherwise they will fall apart)
3. butter oil (butter and olive oil will burn, and veggie oil doesn´t taste at all)
4. and - MOST IMPORTANT - but also most difficult - you need PATIENCE.

Yes, I know, this is the hard part. For me, too, if that consoles you. You need to heat up the pan on high, then reduce heat to medium. Melt your butter oil, cut your potatoes into slices (evenly, please) and SLOWLY sear them. Do NOT turn often. You want your potatoes to develop a crisp outside, and a tender inside. Which will only happen if you give your potatoes a break and don´t throw them around every other minute. Be patient. You will be rewarded.

My significant other, A., INSISTS that onions have to be added. I don´t agree, but opinions on this point are numerous. Some people like their Bratkartoffeln plain (I do). Some people insist on onions (like A.). If you want to add them, make sure you add them late - otherwise they will burn. Some other people will insist on adding onions AND speck (german bacon), cut into cubes.
Luckily, there´s no accounting for taste. So try them all, and decide for yourself.

Guten Appetit! Enjoy your meal! Bon Appétit!