Potatoes > Side Dishes > Germany > German Fries >
Bratkartoffeln
5 LBS Yukon Gold potatoes
1 C bacon, diced
1 C yellow onion, diced
1/2 C vegetable oil
1/2 tsp. black pepper
1 tsp. salt
2 TBS fresh parsley, chopped
Bring water to boil in a large cooking pot; cook potatoes in their skin until just tender but still firm. Allow to cool before peeling and slicing; set aside. Add diced bacon to a skillet; sauté until golden brown. Drain bacon on a paper towel; set aside. Add the diced onions to bacon drippings in the skillet. Sauté onions until translucent; remove from skillet and set aside. Add vegetable oil to bacon drippings in the skillet; heat over medium-high. Add the sliced potatoes to the pan. Sprinkle with salt and black pepper; sauté potatoes until they begin to form a golden crust. Return bacon and onions to the skillet; toss gently with potatoes. Cook mixture for another five minutes; season with more salt and black pepper if desired. Place into a serving bowl and garnish with chopped parsley. Serve hot.
*German Fries image (C) Eckhard Metzecki Polesny (2008). Image released into the public domain by author and copyright holder (per Wikipedia).
Poutine (Canadian French fries with gravy)
Related Link:
Food Fare Culinary Collection: German Gourmania
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