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German Bratkartoffeln

by Kiano Moju, Matthew Johnson and Alix Traeger featured in Fries Around the World

Inspired by com.ua

Ingredients

for 4 servings

  • 1 cup
    bacon, diced (225 g)
  • ½ cup
    yellow onion, diced (75 g)
  • ½ cup
    vegetable oil (120 mL)
  • 3 yukon gold potatoes, boiled whole until just tender and cut into quaters
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 2 tablespoons
    fresh parsley, chopped
    Calories 523
    Fat 43g
    Carbs 16g
    Fiber 1g
    Sugar 1g
    Protein 17g

Estimated values based on one serving size.

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Preparation

  1. Sauté the bacon in a large pan over medium heat until golden brown, about 10 minutes. Remove the bacon from the pan with a slotted spoon, leaving as much grease as possible in the pan, and set aside to drain on paper towels.
  2. In the pan with the bacon fat, sauté the onions until translucent, for about 5 minutes.
  3. Remove the onions from the pan, leaving behind any remaining bacon fat.
  4. Add the vegetable oil to the bacon fat and heat over medium-high heat.
  5. Add the potatoes to the pan. Season with salt and pepper and sauté the potatoes until they begin to get a golden crust, 15-20 minutes.
  6. Return the bacon and cooked onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes, until everything is heated through and golden brown.
  7. Transfer to a serving bowl and garnish with parsley.
  8. Enjoy!
 

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