Bratkartoffeln
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Bratkartoffeln
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Bratkartoffeln is a dish composed of golden, crispy potato slices that is popular in Germany.
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Ingredients
- 2 lb waxy potato , of the same size if possible
- 4 tablespoons clarified butter (or lard or ½ cup (150 ml) vegetable oil)
- 2 tablespoons butter unsalted
- salt
- chives to garnish, fresh, chopped
Instructions
- Wash and lightly brush the potatoes.
- Place them in a pot and cover them generously with cold water.
- Add 1 teaspoon of salt and mix.
- Bring to a boil and cook over medium heat, covered, for 20 minutes.
- At the end of these 20 minutes, check if the potatoes are cooked by piercing them using a small, fine-tipped knife. If necessary, continue cooking for 5 to 10 minutes, always covered.
- Drain the potatoes.
- Peel them while they are still warm and let them cool completely, preferably in the refrigerator for at least 2 hours.
- When the potatoes have cooled, cut them into regular slices about ¼ inch (5 mm) thick using a sharp knife.
- Heat the clarified butter, lard or oil in a non-stick pan.
- When the fat is very hot (around 380 F / 190°C, place a layer of potato slices and let the bottom of the slices brown for at least 3 to 4 minutes without ever turning them.
- After 3 to 4 minutes, turn the potato slices using a spatula and fry them on the other side.
- After 3 to 4 minutes, turn them several times until obtaining a golden brown color.
- At the very end of cooking, add the unsalted butter.
- Drain and salt the potatoes. Garnish with chives and serve immediately.
Notes
- Very good results are obtained with waxy (not starchy) potatoes. Waxy potatoes have a low starch content and a high water content. Never turn the potatoes during the first 4 to 5 minutes of cooking on each side. Bratkartoffeln can be served with schnitzel or as an accompaniment to sausages, such as bauernwurst.
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