German Fried Potatoes (Bratkartoffeln)

Name: German Fried Potatoes (Bratkartoffeln)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Germany
Ingredients: 2 lb (900 g) waxy potatoes, such as Yukon Gold, unpeeled; 1 large onion (about 8 oz / 225 g), finely chopped; 4 oz (110 g) slab or thick-cut bacon, cut into 1/4-inch (6-mm) dice; 2 tbsp (30 ml) neutral oil, such as canola or sunflower; 2 tbsp (28 g) unsalted butter; 1 tbsp plus 1 tsp (24 g) fine salt, divided; 1/2 tsp (1 g) freshly ground black pepper; 2 tbsp (8 g) chopped fresh parsley

Bratkartoffeln Say it: BRAHT-kar-TOF-feln

By the Passport Plate editors. Published November 6, 2026.

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Bratkartoffeln are Germany’s beloved fried potatoes: parboiled waxy potatoes sliced and pan-fried until deep golden and crisp at the edges. They are a homey side dish served alongside almost anything, from sausages and roast meat to fried eggs, and they appear on lunch tables and simple suppers across the country. Bacon and onion add savory depth, while butter and oil give the potatoes their nutty crust. Good Bratkartoffeln are crisp outside, tender inside, and seasoned simply with salt and pepper.

German Fried Potatoes (Bratkartoffeln)

Bratkartoffeln

Pronounced BRAHT-kar-TOF-feln

Serves: 4
Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Level: Easy

Gluten-free

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

2 lb (900 g)900 g (2 lb) waxy potatoes, such as Yukon Gold, unpeeled
1 large onion (about 8 oz / 225 g), finely chopped
4 oz (110 g)110 g (4 oz) slab or thick-cut bacon, cut into 1/4-inch (6-mm) dice
2 tbsp (30 ml)30 ml (2 tbsp) neutral oil, such as canola or sunflower
2 tbsp (28 g)28 g (2 tbsp) unsalted butter
1 tbsp plus 1 tsp (24 g)24 g (1 tbsp plus 1 tsp) fine salt, divided
1/2 tsp (1 g)1 g (1/2 tsp) freshly ground black pepper
2 tbsp (8 g)8 g (2 tbsp) chopped fresh parsley

Method

Put the potatoes in a pot, cover with cold water by 1 inch (2.5 cm), and add 1 tbsp (18 g) of the salt. Bring to a boil, lower the heat, and simmer for 20–25 minutes, until a knife slips into the center with slight resistance. Drain and let cool until easy to handle.
Peel the cooled potatoes and cut them into 1/4-inch (6-mm) slices. For the crispest result, let them cool completely before frying.
Heat the oil in a wide 12-inch (30-cm) skillet over medium heat. Add the bacon and cook for 5–6 minutes, until crisp and the fat is rendered. Transfer the bacon with a slotted spoon to a plate, leaving the fat in the pan.
Add the butter and onion to the pan. Cook over medium heat for 6–8 minutes, stirring occasionally, until the onion is soft and golden at the edges. Push the onion to one side of the pan.
Add the potato slices in a single layer; fry in two batches if the pan is crowded. Press them gently with a spatula and cook without stirring for 6–8 minutes, until the underside is deep golden and crisp.
Turn the potatoes in sections and cook for another 6–8 minutes, until the second side is golden and crisp and the potatoes are hot through. Return the bacon and onion to the pan and fold gently.
Season with the remaining 1 tsp (6 g) salt and the pepper. Taste and adjust, then scatter over the parsley and serve hot from the pan.

Regional variants

Some cooks add a pinch of caraway or marjoram for extra aroma. For a meat-free version, omit the bacon and fry the potatoes in oil instead of butter.

Cook's notes

Use waxy potatoes; floury potatoes tend to break apart and turn greasy.
Cool the boiled potatoes completely before slicing so they stay firm and crisp in the pan.
Do not crowd the skillet—a single layer is what gives Bratkartoffeln their golden crust.

Serve with

With fried eggs, sausages, roast meat, or pickles; a cold beer or apple juice.

Make ahead and storage

Boil and slice the potatoes up to 2 days ahead and refrigerate in a covered container. Reheat leftovers in a hot skillet until crisp again.

German Fried Potatoes (Bratkartoffeln)