German Home Fried Potatoes Recipes

BRATKARTOFFELN (GERMAN COTTAGE POTATOES WITH BACON)

Steps:

• Gather the ingredients.
• Scrub whole potatoes of the same size and cook in salted boiling water until easily pierced with a fork. Cool slightly; peel while still warm.
• Chop bacon (or bauchspeck) into small pieces and cook in a large frying pan (11 or 12 inches) over medium heat until limp.
• Remove from the pan but keep the grease in the pan. Add the butter and melt, but don't brown.
• Slice the cold potatoes into 1/4-inch slices and place a single layer in the hot fat. Place any extra potatoes on top of the first layer.
• Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 to 15 minutes until golden brown.
• Flip them when they become golden brown on the underside, but don't stir them.
• Sprinkle with marjoram, caraway, salt, and pepper and cook for 5 to 10 more minutes. Add more butter if necessary, to facilitate browning.
• Serve and enjoy!

HOME-FRIED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

GERMAN HOME FRIED POTATOES

Steps:

• Cook potatoes in their jackets, until done.
• Cool slightly and peel.
• Cut into thin slices while still warm.
• In a non-stick skillet, add a mixture of canola oil and olive oil- just enough to coat the bottom of pan.
• Heat oil and add potato slices, garlic, and onion.
• Season with salt and pepper.
• Saute until golden brown.
• Sprinkle liberally with chopped chives or parsley.

GERMAN STYLE OVEN FRIES

Steps:

• Preheat oven to 500 degrees F.
• Parboil potatoes for 4 minutes in a large pot over medium heat, or pierce with fork and microwave for 6 minutes. When ready, cut into 8 wedges each and sprinkle with vinegar.
• In large skillet, heat the extra-virgin olive oil over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to paper towels and reserve. Toss potatoes in the bacon drippings and season with sugar, and salt and pepper. Scatter onto a baking sheet and roast, in the preheated oven, until golden and crisp, about 20 minutes. Transfer potatoes to a serving bowl and toss with the parsley and the reserved bacon.

SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
• Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.
• Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
• Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
• Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.

GERMAN FRIED POTATOES

Steps:

• Wash potatoes.
• Sometimes I peel the potatoes and sometimes I don't. It's good either way.
• Slice the potatoes into 1/8-inch thick slices.
• I take frozen bacon because it's easier to cut and cut strips down the side to get my one inch pieces.
• Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep. Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.
• Cook on medium high heat, stirring and watching so that potatoes don't burn because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.
• You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.
• Good with steaks and a salad.
• Estimated on servings time to make.