Bratkartoffeln (German Fried Potatoes)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 5 min

2. 2

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

   Ongeveer 2 min

   Tip van de kok: Ensuring the potatoes are very dry is crucial for achieving a crispy texture.

3. 3

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

   Ongeveer 1 min

4. 4

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

   Ongeveer 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.

   Ongeveer 1 min

6. 6

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

   Ongeveer 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.

   Ongeveer 7 min

   Tip van de kok: 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.

   Ongeveer 7 min

9. 9

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

   Ongeveer 3 min

10. 10

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

    Ongeveer 1 min

11. 11

    Toss everything together gently to combine and heat through.

    Ongeveer 1 min

12. 12

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

    Ongeveer 1 min