German Fried Potatoes Recipe – Oma's Bratkartoffeln Rezept

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

Bratkartoffeln ... German Fried Potatoes .. so traditionally delicious!

Mutti had several German fried potatoes recipes, aka bratkartoffeln, that she used to make. They were all variations on the one listed below. Each slightly different. All delicious!

The aroma in the house was mouth-watering whenever she made these. For her, this was a quick and easy lunch. For me? I just plain loved pan fried potatoes! It's German food I LOVE!

Why You’ll love This Recipe

• Authentic Flavor: Captures the traditional taste of German cuisine, bringing a touch of Germany to your table.
• Versatile: Perfect as a side dish or a standalone meal, and pairs well with a variety of proteins and vegetables.
• Simple Ingredients: Utilizes pantry staples, making it an accessible and budget-friendly option.

Top Tips for best Results

1. Choose the Right Potatoes: Opt for waxy varieties like Yukon Gold or red potatoes, as they hold their shape well during frying.
2. Pre-Cook Potatoes: Boil the potatoes with their skins on until tender, then cool and peel them before slicing. This step ensures a firm texture that crisps up nicely.
3. Uniform Slicing: Cut the cooled potatoes into even slices, approximately 1 cm thick, to promote even cooking and browning.
4. Ideal Frying Method: Fry potato slices in a single layer without overcrowding the pan, turning them carefully to achieve a golden-brown exterior.

There are so many German recipes using potatoes, but this one for bratkartoffeln, also known as German fries or German home fries, is truly among the most popular.

Perhaps it's because this easy pan-fried potatoes recipe makes for a wonderful main course, as well as a delicious side dish!

How to make German Fried Potatoes

I'm going to show you three different ways to prepare the potatoes, before frying. The first method makes the BEST bratkartoffeln, but the other two are mighty delicious as well. :)

Three Easy Ways to prepare potatoes

1. For the Best Results: Prepare a Day in Advance

Starting a day ahead yields the most authentic and flavorful bratkartoffeln.

• Select and Cook Potatoes: Choose uniformly sized potatoes. Scrub them clean and place in a large pot with enough water to cover. Add 1 teaspoon of salt.
• Boil Until Tender: Cook the potatoes until a knife easily pierces through, approximately 20 to 30 minutes, depending on size.
• Cool and Store: Drain the water and allow the potatoes to cool. Once cooled, refrigerate them overnight. Chilling enhances their firmness, making them ideal for frying.
• Prepare for Frying: The next day, peel the potatoes and slice them into thick rounds. Proceed with your preferred frying method.

2. Using Leftover Potatoes

If you have pre-cooked potatoes on hand, this method is both efficient and delicious.

• Slice and Fry: Take your cooled, cooked potatoes, peel if necessary, and cut them into thick slices. Proceed directly to frying, as detailed in your chosen recipe.

3. Quick Preparation with Raw Potatoes

When time is limited, starting with raw potatoes is a practical option.

• Peel and Slice: Peel the raw potatoes and cut them into thick slices.
• Fry with Care: Begin frying the slices over medium heat. Since raw potatoes require more cooking time, consider covering the pan to speed up the process. Remove the lid towards the end to allow the potatoes to crisp up.

Each method offers a pathway to delicious bratkartoffeln, accommodating various time constraints without compromising on taste.

Below, hubby made these from raw potatoes using the BBQ side burner. Paired with grilled hamburgers and homemade ketchup, a delicious dinner!

Bratkartoffeln ... German Fried Potatoes .. so traditionally delicious! My Hubby's favourite!

Best Potatoes to Use for bratkartoffeln

There are 3 types of potatoes:

• waxy potatoes: These are low in starch and high in moisture, and hold their shape after cooking. New white or red potatoes are examples of low-starch potatoes.
• starchy potatoes: These are high in starch and low in moisture and tend to fall apart when boiled. Russet and Idaho potatoes are good examples.
• all-purpose potatoes: These are your middle-of-the-road potatoes that have about the same amount of starch and moisture and can be used in any recipe that calls for waxy or starchy potatoes. Yukon Gold potatoes are a classic example.

You'll need potatoes that retain their shape after boiling and pan-frying, therefore waxy potatoes are best, as well as all-purpose varieties.

Serving Suggestions

This easy recipe makes a great side dish to most German meat dishes. Here are some of my favorites to get you started:

• Tasty German hamburgers
• Baked pork chops with sauerkraut
• Oven-fried chicken
• Slow cooker roast beef (tastes just like rouladen!)

Or consider serving this traditional German side dish at your next Oktoberfest celebration along with German sausages, pork hocks, or schnitzel.

Bratkartoffeln ... German Fried Potatoes .. so traditionally delicious! My Hubby's favourite!

More German Potato Recipes

• Authentic German potato salad
• German potato pancakes
• German potato dumplings
• Schupfnudeln - German potato noodles

Ready To Make This Bratkartoffeln Recipe?

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Print Recipe

German Fried Potatoes Recipe – Oma's Bratkartoffeln

Mutti had several German fried potato recipes that I grew up on. The wonderful aroma of fried onions and crispy potatoes wafting through the air when she made these was so mouth-watering. I hope you'll love these German-style pan-fried potatoes just as much as I do! 

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings:

Makes 2 - 3 servings

Ingredients:

• 1 pound potatoes (either precooked, leftover, or raw potatoes.)
• 2 tablespoons butter OR 8 slices bacon, diced
• ½ onion, diced
• salt, pepper

Instructions:

1. In a large skillet, heat butter or oil, or saute bacon until golden brown. Remove crispy bacon pieces with a slotted spoon and set aside. Add potatoes. 
2. Fry over medium-high heat for about 5 minutes before turning to allow potato slices to brown. Turn, adding onions and continuing to gently turn as needed. Add more butter, if needed. (If using raw potatoes, cover slightly during cooking.)
3. After potatoes are browned (and tender if using raw potatoes), add reserved bacon (if using), season with a little salt and freshly ground black pepper.
4. Serve immediately.

Notes/Hints:

• Just before serving, pour 4 slightly beaten raw eggs over potatoes, gently toss and allow to cook a few minutes until eggs are set. This is similar to Hoppel Poppel.
• Add fresh parsley, chives, and/or other fresh herbs. 
• Add more or less onions, as desired. Chopped green onions - tops and bottoms - would be great.
• Add some leftover meat pieces to the potatoes while they are cooking.
• For vegan Bratkartofflen, omit bacon and use oil or vegan butter for frying.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe Update: February 18, 2025

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.