Bratkartoffeln (German Fried Potatoes)

Előkészítés

Hozzávalók

Elkészítés

Lépésről lépésre

1. 1

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

   Körülbelül 5 p

2. 2

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

   Körülbelül 2 p

   A szakács megjegyzése: Ensuring the potatoes are very dry is crucial for achieving a crispy texture.

3. 3

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

   Körülbelül 1 p

4. 4

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

   Körülbelül 6 p

5. 5

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

   Körülbelül 1 p

6. 6

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

   Körülbelül 1 p

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.

   Körülbelül 7 p

   A szakács megjegyzése: 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.

   Körülbelül 7 p

9. 9

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

   Körülbelül 3 p

10. 10

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

    Körülbelül 1 p

11. 11

    Toss everything together gently to combine and heat through.

    Körülbelül 1 p

12. 12

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

    Körülbelül 1 p