The Perfect Bavarian Fried Potatoes: A Step-By-Step Guide

Bavarian fried potatoes, or Bratkartoffeln, are a traditional German dish that is easy to make and delicious. This dish is a popular side at Oktoberfest and is commonly served with Schnitzel, Hackbraten, Frikadellen, or Currywurst. The recipe includes potatoes, bacon, and onions, and can be served with eggs for a tasty breakfast. The key to making this dish is to use the right type of potato, prepare them correctly, and cook them at the right temperature.

Choosing the right potato

Waxy potatoes are low in starch and high in moisture, and examples include new white or red potatoes. These potatoes will give you crispy fried potatoes with a softer centre. If you want to use waxy potatoes, look for Bintje, Charlotte, Maris Peer Jersey Royals, Asterix, and Viktoria varieties.

All-purpose potatoes are a middle-of-the-road option that can be used in any recipe that calls for waxy or starchy potatoes. Yukon Gold or White potatoes are classic choices and will give you crispy fried potatoes with a fluffy centre.

Starchy potatoes, such as Russets or Idaho potatoes, are not suitable for this dish as they tend to fall apart when boiled. However, if you want to include some starchy potatoes in your Bavarian fried potatoes, you can do so by boiling and chilling the potatoes beforehand. This will help them retain their shape when frying.

When selecting your potatoes, try to choose ones that are all roughly the same size, as this will ensure even cooking.

Preparing the potatoes

First, select the right type of potato. Waxy potatoes, which are low in starch and high in moisture, are ideal because they hold their shape after cooking. Examples of waxy potatoes include new white or red potatoes, Red Bliss, Red Adirondack, French fingerlings, baby potatoes, and Yukon Gold. If you can't find any of these, any waxy or all-purpose potato will do. Starchy potatoes, like Russets, are less suitable because they tend to fall apart when boiled.

Next, decide whether to use raw or cooked potatoes. Using raw potatoes requires more skill to achieve the right crispiness and cooking time, but it's not impossible. If you're short on time or want more consistent results, consider parboiling your potatoes before frying. To parboil, start by selecting potatoes of the same size. Scrub them, put them into a large pot, cover them with water, and add a teaspoon of salt. Boil them until tender, which should take 20-30 minutes depending on their size. Drain the potatoes, let them cool, and then peel them. If you want the best possible Bratkartoffeln, put the potatoes in the fridge overnight to chill; cold potatoes make the best fried potatoes. If you're short on time, you can put them in the freezer for 35-40 minutes instead.

Now it's time to cut your potatoes. For the most even cooking, cut them into uniform slices or cubes. If you're using slices, make sure they're not too thin, or they'll break during frying.

If you're using raw potatoes, peel them before slicing or dicing. If you're using cooked potatoes, you can peel them before or after cooking—whatever you find easier.

Finally, if you're short on time or want to add extra flavour, you can microwave your raw, diced potatoes for 5 minutes before frying them. This will help them get nice and golden brown on the outside while staying soft and creamy on the inside.

Cooking the bacon

For the bacon, you'll want to use a good quality thick-cut variety that is more on the smoked side. You can also use a traditional German bacon called bauchspeck. Chop or slice the bacon into small pieces or cubes.

Fry the bacon in a large frying pan or skillet over medium heat until it reaches your desired texture. Some like their bacon crispy, while others prefer it chewy. If you are making a large batch, you may need to cook the bacon in batches. Once cooked, remove the bacon from the pan and place it on a paper towel-lined plate to absorb the excess grease.

Keep the bacon grease in the pan, as this will be used to fry the potatoes and onions. If you don't want to use bacon, you can substitute it with butter or oil.

Frying the potatoes

Preparing the Potatoes:

Start by selecting the right type of potatoes. Waxy potatoes, such as Red Bliss, Red Adirondack, French Fingerlings, baby potatoes, or new potatoes, are ideal. These varieties have a low starch content and will retain their shape during frying. If you cannot find these specific types, opt for all-purpose potatoes like Yukon Gold, which offer a balance between crispiness and fluffiness.

Peel the potatoes and cut them into uniform slices or cubes. For slices, aim for a thickness of about 1/4 inch to 1/2 inch. If you prefer cubes, ensure they are bite-sized and uniform in size. Uniform pieces will ensure even cooking.

To remove excess starch, which can hinder crispiness, place the cut potatoes in a bowl of cold water for 30 minutes. This step is known as "soaking." After soaking, thoroughly pat the potatoes dry with a clean towel or kitchen paper.

Selecting the Right Frying Pan and Fat:

The choice of frying pan and fat is essential for achieving the desired crispiness. If you prefer a low-fat option, use a coated pan with a thin layer of cooking oil. For crispier potatoes, a cast-iron skillet is the best choice. You can use butter, but it may burn at high temperatures, so it is recommended to mix it with a high-heat cooking oil, such as avocado oil, rapeseed oil, or sunflower oil.

Heat your chosen fat in the pan over medium-high heat. You can use butter, oil, or a combination of both. If you're cooking bacon, fry it first and use the rendered bacon grease as your frying fat. Add the potatoes to the hot fat in a single layer. If your pan is not large enough, fry the potatoes in batches to ensure even cooking.

Let the potatoes fry undisturbed for about 5 minutes before turning them. This will allow them to develop a crispy, golden-brown crust. Continue frying, turning them occasionally, for a total of 20-30 minutes, depending on the thickness of your potato slices. If using raw potatoes, you may need to cover the pan during the initial cooking to speed up the process, uncovering just before they are done to promote crisping.

Adding Flavor:

While the potatoes are frying, you can enhance their flavor by adding other ingredients. Chopped onions are a popular choice, and you can cook them in the same pan as the bacon, if using. Simply sauté the onions in the bacon grease until they become translucent. You can also add spices like marjoram, caraway seeds, salt, and pepper to taste.

Final Steps:

Once the potatoes are browned and tender, add the cooked bacon back to the pan, if using, and mix well. If desired, sprinkle some fresh herbs like chives or parsley on top for added flavor and a pop of color. Serve your Bavarian fried potatoes immediately while they're still hot and crispy!

Serving suggestions

Bavarian fried potatoes, also known as Bratkartoffeln, are a versatile dish that can be served in a variety of ways. Here are some serving suggestions to make the most of this delicious side:

Traditional German Meal

Bavarian fried potatoes are commonly served as a side dish with German pork dishes such as bratwurst. The combination of crispy potatoes with grilled sausage is a classic and popular choice, especially during Oktoberfest celebrations.

Breakfast or Brunch

These fried potatoes are an excellent breakfast option, especially when paired with eggs. Whether you prefer them scrambled, fried, or boiled, the addition of eggs creates a hearty and satisfying morning meal.

Burger or Sandwich Side

Instead of opting for traditional French fries or potato chips, consider serving Bavarian fried potatoes as a side with burgers or sandwiches. The crispy potatoes provide a tasty alternative to typical side options and can elevate your burger or sandwich experience.

Salad or Green Vegetables

For a more well-rounded meal, pair Bavarian fried potatoes with a fresh salad or some lightly steamed green vegetables. The potatoes' crispy texture and savoury flavours will complement the freshness of a salad or the crispness of green vegetables.

With Meat Dishes

Bavarian fried potatoes go well with various meat dishes, such as grilled chicken, steak, or pork chops. The potatoes' versatility allows them to adapt to different flavours and enhance the taste of the meat.

As a Snack

These fried potatoes also make a great snack, especially when served with a variety of dips and sauces. Try pairing them with sour cream, cheese dips, or spicy sauces for an indulgent treat.

Frequently asked questions