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Golden bratkartoffeln potatoes pan-fried with onions and rosemary — traditional German fried potatoes compared to roasted potatoes in the UK

Classic Bratkartoffeln Recipe

Discover the authentic way to make Bratkartoffeln — golden pan-fried German potatoes with onions and bacon that deliver crispy edges and a soft centre. Perfect as a side for Bratwurst, Cheese Frankfurter or Krakauer. Step into traditional German cooking with this easy recipe from The Sausage Haüs.
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Ingredients Method

Ingredients
  

  • 800 g waxy potatoes e.g. Charlotte, Nicola, or Maris Peer
  • 2 tbsp butter or bacon fat
  • 1 small onion finely chopped
  • 100 g bacon lardons
  • Salt and pepper
  • Optional: chives parsley, or a sprinkle of paprika

Method
 

  1. Boil the potatoes in salted water until just tender (about 15 minutes). Drain and cool completely — best if left overnight in the fridge.
  2. Slice the cold potatoes into 0.5 cm slices.
  3. Heat butter or bacon fat in a heavy frying pan (cast iron works best).
  4. Add the potato slices in a single layer. Let them fry undisturbed for a few minutes before turning.
  5. Once golden, add onions and bacon. Continue frying until everything is crisp and aromatic.
  6. Season with salt, pepper, and fresh herbs before serving.
  7. Serve hot with bratwurst, frankfurters, or a fried egg — and you’ll have one of Germany’s most comforting meals.