Pan-Fried Potatoes (Bratkartoffeln)
Classic and comforting, these German pan-fried potatoes (aka Bratkartoffeln) are bursting with flavor. Soft on the inside, crispy on the outside, and a perfect side dish for a plethora of recipes, there’s little effort needed to whip this easy recipe up. Naturally gluten-free, vegan, and all-around a great choice.
Ingredients
- 4 medium potatoes (sliced (see notes))
- 2 tbsp oil
- 1 small onion (diced)
- 1/2 to 3/4 tsp sea salt (or to taste)
- Black pepper (to taste)
- Minced fresh rosemary leaves ((optional))
Instructions
- 1
You can watch the video in the post for visual instructions.Slice potatoes (you can peel them or leave the peel on) and dice the onion. Add the potato slices to a bowl with cold water and leave them there for about 10 minutes, then drain.
- 2
Heat oil over medium heat. Place the potato slices in the pan. Fry at medium heat (without stirring!) for about 8-10 minutes, depending on the size of the slices.
- 3
After 8-10 minutes, gently flip the potato slices. As soon as the potatoes are nicely browned, turn the heat to low and cover the pan with a lid.
- 4
Steam the potatoes for about 15-18 minutes covered. Remove the lid and add the diced onion, salt, black pepper to taste, and rosemary (if using). Fry for a further few minutes, stirring occasionally or until the potatoes are fork-tender.
- 5
Garnish with fresh herbs and enjoy! Serve with my Easy Lentil Stew!
Cook it from the original
This recipe comes from elavegan.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on elavegan.com