raditional German-Style Bratkartoffeln make a hearty side for your favorite German meals.
5 lbs. unpeeled potatoes (don't use Baking Potatoes, as they are too flaky)
1 cup diced apple or hickory smoked Bacon
1 cup diced yellow onion
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons chopped parsley (optional)

Boil potatoes in their skin until just tender, but still firm (Do Not Overcook). Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.) Dice and gently sauté bacon in a large frying pan until golden brown. Remove crisp bacon and set aside. Add the diced onions to the bacon drippings in the pan. Sauté the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon. Do not drain any remaining bacon drippings in the pan. Add the cubed potatoes to the pan and heat on medium high. Sprinkle with salt and pepper and sauté the potatoes until they begin to get a golden crust. Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes. Taste and add more salt and pepper, if desired. Place into a serving bowl and serve hot.

You may prepare the recipe a day ahead. To reheat, we suggest you place the prepared recipe in a covered ovenproof dish and reheat in a 350 degree oven for 30 minutes or until heated through.

  fried potatoes with bacon and onion