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
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.