Bratkartoffeln (German Fried Potatoes)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Place the sliced potatoes in a large bowl of cold water for 5 minutes to remove excess starch, then drain thoroughly.

   Oko 5 min

2. 2

   Pat the potato slices completely dry with paper towels or a clean kitchen towel.

   Oko 2 min

   Napomena kuhara: Ensuring the potatoes are very dry is crucial for achieving a crispy texture.

3. 3

   Place a large, heavy-bottomed skillet over medium heat.

   Oko 1 min

4. 4

   Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered.

   Oko 6 min

5. 5

   Using a slotted spoon, remove the bacon bits from the skillet and set aside, leaving the rendered fat in the pan.

   Oko 1 min

6. 6

   Add the butter to the skillet and let it melt into the bacon fat.

   Oko 1 min

7. 7

   Arrange the dry potato slices in a single layer in the skillet and cook without moving them for 5-7 minutes, until the bottom is golden brown.

   Oko 7 min

   Napomena kuhara: Avoid overcrowding the pan; cook in batches if necessary for the best browning.

8. 8

   Flip the potatoes and cook for another 5-7 minutes until the other side is browned and the potatoes are tender.

   Oko 7 min

9. 9

   Add the chopped onion to the skillet and cook, stirring, until softened and translucent.

   Oko 3 min

10. 10

    Return the crispy bacon to the skillet and season with salt, black pepper, and optional caraway seeds.

    Oko 1 min

11. 11

    Toss everything together gently to combine and heat through.

    Oko 1 min

12. 12

    Transfer to a serving dish and garnish with fresh parsley before serving immediately.

    Oko 1 min