There’s something irresistible about crispy, golden-brown potatoes sizzling in a pan. Whether you call them Bratkartoffeln in Germany or roasted potatoes in the UK, both dishes capture the essence of simple, comforting food.
But while they may look similar at first glance, Bratkartoffeln and roasted potatoes are not quite the same. The German version has its own technique, seasoning, and unmistakable flavour — and when paired with authentic German sausages, it transforms from a side dish into a meal worth celebrating.
In this article, we’ll explore what makes Bratkartoffeln special, how they compare to roasted potatoes, and why every sausage lover should know the difference.
What Are Bratkartoffeln?
The word Bratkartoffeln literally means “fried potatoes” in German (Brat- = fried, Kartoffeln = potatoes).
This traditional dish is made from boiled potatoes that are sliced and pan-fried until crispy on the outside and tender on the inside.
Unlike British roasted potatoes, which are baked in the oven, Bratkartoffeln are made on the stovetop, typically in a heavy iron skillet with butter, onions, and bacon. The result: a rustic, savoury potato dish that’s slightly smoky, full of flavour, and deeply comforting.
In Germany, you’ll find Bratkartoffeln everywhere — from home kitchens to beer gardens, always served as a side with bratwurst, frankfurter, or schnitzel.
Bratkartoffeln in English
In English, Bratkartoffeln translates to “fried potatoes,” but that translation doesn’t do justice to the dish. British or American fried potatoes tend to be thin-sliced or deep-fried, whereas Bratkartoffeln are a mix between sautéed and roasted — browned slowly in the pan until every slice has just the right crunch.
They’re not just “fried potatoes”; they’re German-style pan-roasted potatoes, rich with flavour and tradition.
So, when someone in the UK searches for “Bratkartoffeln in English”, the best answer is:
“Bratkartoffeln are German-style pan-fried potatoes — crispy on the outside, soft inside, often cooked with bacon and onions.”
Bratkartoffeln vs Roasted Potatoes: The Main Differences
Let’s take a closer look at how Bratkartoffeln differ from roasted potatoes — in ingredients, method, and taste.
| Feature | Bratkartoffeln | Roasted Potatoes |
|---|---|---|
| Cooking Method | Pan-fried on the stove | Baked in the oven |
| Potato Type | Boiled potatoes, cooled then sliced | Raw potatoes, often parboiled |
| Fat Used | Butter, oil, or bacon fat | Oil or goose fat |
| Texture | Crispy edges, soft interior | Crunchy exterior, fluffy inside |
| Additions | Bacon, onions, herbs | Salt, pepper, sometimes garlic or rosemary |
| Serving Style | As a side to sausages or meat | As a Sunday roast side |
| Flavour | Savoury, slightly smoky | Pure and roasted, often with herbs |
The biggest difference lies in the method.
Bratkartoffeln develop a distinct caramelisation through direct pan contact, creating deeper, nuttier flavours. Roasted potatoes get their crunch from the oven’s dry heat and oil coating.
In short:
Bratkartoffeln taste heartier and more rustic, while roasted potatoes taste lighter and crispier.
Both are delicious — but Bratkartoffeln were made to accompany German sausages.
A Classic Bratkartoffeln Recipe (Bratkartoffeln Rezept)
Whether you’re in Germany or the UK, you can make Bratkartoffeln easily at home. Here’s a traditional Bratkartoffeln recipe (Bratkartoffeln Rezept) straight from German kitchens.
Classic Bratkartoffeln Recipe
Ingredients
Method
- Boil the potatoes in salted water until just tender (about 15 minutes). Drain and cool completely — best if left overnight in the fridge.
- Slice the cold potatoes into 0.5 cm slices.
- Heat butter or bacon fat in a heavy frying pan (cast iron works best).
- Add the potato slices in a single layer. Let them fry undisturbed for a few minutes before turning.
- Once golden, add onions and bacon. Continue frying until everything is crisp and aromatic.
- Season with salt, pepper, and fresh herbs before serving.
- Serve hot with bratwurst, frankfurters, or a fried egg — and you’ll have one of Germany’s most comforting meals.
Bratkartoffeln UK: Why It’s Becoming a Favourite
Across the UK, Bratkartoffeln are finding new fans — especially among those who’ve visited Germany or discovered authentic German food through events like Oktoberfest.
British diners love the balance of crispness, smokiness, and richness that Bratkartoffeln bring to a plate. They’re perfect for BBQs, pub menus, or weekend dinners, and they pair beautifully with:
- Smoked Pork Frankfurters
- Chilli Bacon Frankfurters
- Emmental Cheese Frankfurters
- Jumbo Hotdogs
- Traditional Bratwurst
It’s no surprise that caterers and food trucks are adding Bratkartoffeln UK-style to their offerings — often served in paper trays with a sausage and mustard.
Kartoffelpuffer & Bratkartoffeln – The Potato Duo of Germany
While Bratkartoffeln are Germany’s answer to pan-fried potatoes, Kartoffelpuffer (potato pancakes) show another side of German potato creativity.
Both dishes celebrate the humble spud, but they’re quite different:
- Kartoffelpuffer are grated potatoes mixed with egg and flour, then fried into golden pancakes — often served with apple sauce or sour cream.
- Bratkartoffeln are sliced and sautéed, usually with savoury accompaniments like bacon and onions.
Together, Kartoffelpuffer & Bratkartoffeln represent the two faces of German comfort food — one sweet, one savoury — both deeply rooted in tradition.
Serving Bratkartoffeln with German Sausages
The real magic happens when you pair Bratkartoffeln with authentic German sausages. The combination is iconic:
- The potatoes absorb the smoky drippings from grilled sausages.
- The bacon and onion base mirrors the savoury profile of bratwurst and krakauer.
- The soft interior of the potatoes balances the crisp sausage skin.
Here are some classic German pairings you can recreate at home or on your menu:
| Sausage | Perfect Match | Description |
|---|---|---|
| Bratwurst | Bratkartoffeln & Sauerkraut | The ultimate German trio. |
| Frankfurter | Bratkartoffeln & Mustard | Smoky, simple, and satisfying. |
| Krakauer | Bratkartoffeln & Pickles | Spicy, smoky, and hearty. |
| Cheese Frankfurter | Bratkartoffeln & Salad | Creamy, balanced meal. |
To add even more flavour, try the Berlin Currywurst.
Classic German Currywurst with fries — sliced bratwurst smothered in spiced curry ketchup and served with crispy chips. Germany’s favourite fast food, now loved across the UK.
For the best results, use The Sausage Haüs range of premium sausages — authentic recipes crafted in partnership with Hardy Remagen, who’ve perfected German sausage making since 1718.
Tips for the Perfect Bratkartoffeln
- Use waxy potatoes – they hold shape and crisp up beautifully.
- Cook your potatoes a day ahead – cold potatoes brown better.
- Don’t stir too much – let the surface caramelise.
- Use enough fat – butter or bacon fat gives that authentic taste.
- Add onions and bacon later – to prevent burning.
These small details make the difference between simple fried potatoes and true German Bratkartoffeln.
Why Bratkartoffeln Deserve a Place on UK Menus
As British food culture becomes more international, traditional German dishes like Bratkartoffeln are gaining recognition. They tick all the boxes:
- Comforting and familiar (everyone loves potatoes)
- Authentic and cultural (a taste of Germany)
- Flexible (works with sausages, schnitzel, or eggs)
- Efficient for catering (easy to prep in advance)
For pubs, caterers, and food trucks, offering Bratkartoffeln UK-style alongside German sausages can elevate a menu instantly — a simple side that feels premium and authentic.
Conclusion: Bratkartoffeln — The German Secret Behind Every Great Sausage
While roasted potatoes will always have a place in British hearts, Bratkartoffeln bring something extra — depth, texture, and tradition. They’re more than just a side dish; they’re a part of Germany’s culinary soul.
At The Sausage Haüs, we believe that authentic German food is about balance — smoky sausages, tangy sauerkraut, and golden Bratkartoffeln coming together in harmony.
So next time you crave roasted potatoes, try the German way.
Make Bratkartoffeln, serve them with our premium Bratwurst or Frankfurters, and experience what real comfort food tastes like.
Frequently Asked Questions About Bratkartoffeln
They’re common in both, though the dish originated in northern Germany and later spread across central Europe.
Absolutely! Use UK waxy potatoes and follow the traditional German method. It’s easy to prepare and pairs perfectly with German sausages.
It’s possible, but boiled and cooled potatoes give a better texture. Raw slices often break or stick to the pan.
Yes — skip the bacon and add mushrooms or peppers instead.
With sausages, sauerkraut, or fried eggs — often accompanied by a cold beer.
Kartoffelpuffer are grated potato pancakes, while Bratkartoffeln are sliced and fried potatoes. Both are beloved German dishes.
It means “fried potatoes.” In German cuisine, it refers to sliced, pan-fried potatoes cooked with onions and bacon.
Bratwurst, krakauer, and cheese frankfurters are ideal. Their smoky and rich flavours complement the savoury potatoes perfectly.
Butter or bacon fat provides authentic flavour, though sunflower or rapeseed oil works well too.
Roasted potatoes are oven-baked, while Bratkartoffeln are pan-fried. The German version has a smokier, more savoury taste.
