German Fried Potatoes & Onions, or Bratkartoffeln, are a classic German side dish made with tender potatoes, golden caramelized onions, and crispy bacon. Perfect for Oktoberfest or any hearty meal, this comforting recipe delivers savory flavor and crisp texture in every bite.
Like many dishes, the Bratkartofflen, also known as German Fries, was introduced to America by German immigrants. However, because Germany was the enemy in World War I, the "German" part of Fries was dropped during the war. That left only Fries or sometimes American Fries. Whatever they're called, these German Fried Potatoes & Onions are addictively delicious.
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Why You'll Love This Recipe
- Authentic Comfort Food: Straight from Germany's kitchens, Bratkartoffeln is a dish locals love and visitors crave.
- Simple Ingredients: Just potatoes, onions, bacon, and a few pantry staples-no fancy shopping required.
- Crispy and Flavorful: Par-boiled potatoes ensure they stay firm, while bacon fat adds a delicious depth of flavor.
- Perfect for Oktoberfest: Serve alongside schnitzel, bratwurst, or your favorite German beer for a true celebration.
Ingredients for German Fried Potatoes & Onions:
Simple ingredients for maximum flavor.
Step-by-Step Instructions
- Parboil Potatoes: Place cubed potatoes in a medium saucepan. Cover with water, and add salt. Heat over medium heat until the water begins to boil. Remove from heat and drain immediately (par-cooking keeps them firm).
- Cook the Bacon: In a 12-inch skillet, cook the bacon over medium heat until crisp, about 10 minutes. Drain well on paper towels.
- Cook the Onions: Add the onions to the skillet, and cook them in the bacon drippings until golden, about 15 minutes. Remove the onions from the skillet with a slotted spoon.
- Cook the Potatoes: Increase the heat to medium-high; add the potatoes and black pepper. Cook the potatoes, stirring occasionally, until golden brown, about 15 minutes.
- Finish the Potatoes: Return the onions to the skillet and cook them with the potatoes until everything is deeply golden, about 5 minutes more. Crumble the bacon over the top, stir gently, and garnish with parsley if desired.
I served the German Fried Potatoes & Onions with Jaeger Schnitzel. The potatoes were amazing. Yum!
Frequently Asked Questions
Yes, you can par-boil the potatoes a day in advance. Store them covered in the refrigerator, then fry with onions and bacon just before serving.
Bacon adds a delicious flavor, but you can substitute butter or oil for a vegetarian version.
Make sure your potatoes are well-drained and dry before frying. Use medium-high heat, and let the potatoes sit in the skillet for a minute or two before stirring so that they develop that golden crust.
Other Oktoberfest Recipes
For an Oktoberfest celebration, try these recipes.
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German Fried Potatoes & Onions ( Bratkartofflen)
Equipment
- 12-inch nonstick skillet
Ingredients
- 1 ½ pounds Yukon Gold potatoes, peeled and cubed (about 4 cups) (See Note 1)
- ½ Tablespoon Kosher salt
- 4 slices bacon
- 1 ½ cups chopped onions (1 large onion)
- freshly ground black pepper
- 1 Tablespoon minced parsley for garnish (optional)
Instructions
- Cover potatoes with water in a medium saucepan. Add salt. Heat over medium heat. As soon a the water starts to boil, remove from heat and drain potatoes.
- Cook bacon until crisp in a 12-inch skillet over medium heat, about 10 minutes. Removed from pan; drain on paper towels.
- Add onions to skillet; cook until golden brown, stirring occasionally, about 15 minutes. Remove onions from skillet with a slotted spoon.
- Add potatoes to skillet; increase heat to medium-high. Cook, stirring occasionally until golden brown, about 15 minutes.
- Return onions to skillet with potatoes; continue cooking over medium-high heat until potatoes are a deep golden brown, about 5 minutes.
- Top with crumbled bacon; stir to combine.
- If desired, garnish with minced parsley.
- Yield: 6 servings.
Tips/Notes
- May use red potatoes in place of Yukon Gold potatoes.
Ellis K says
This was excellent. I added 1/2 a bag of coleslaw mix, celery salt (instead of sea), Hungarian Paprika and a pinch of ground caraway seeds. Perfection. Making frittata with the leftovers tomorrow
Chula King says
Sounds yummy!