Bratkartoffeln, a German classic, is made by slicing potatoes boiled and chilled 1 day ahead of time, then pan-frying them in butter until golden. With crisp edges and a soft center, it pairs well with breakfast or dinner.
Peel the potatoes boiled and chilled 1 day ahead, then slice them 1 cm thick. This is a great way to use up leftover boiled potatoes.
Melt half the butter in a skillet and cook the thinly sliced onion for 5 minutes, until golden. Remove it from the pan.
Melt the remaining butter in the same skillet and arrange the potato slices in a single layer. Cook without turning for 4–5 minutes per side, until golden brown. To cook them on a barbecue grill, place the same skillet over the coals and fry for the same amount of time.
Add the cooked onion, salt, black pepper, and thyme leaves to the potatoes. Toss together for 2 minutes, sprinkle with parsley, and serve hot.
Boil the potatoes 1 day ahead and chill them in the refrigerator so they do not fall apart while frying. Allergen: contains dairy (butter).
Bir gün önceden haşladığım patateslerle yaptım, kenarları gerçekten çıtır çıktı ve ailem tabağı hemen bitirdi.
800 gram patates dört kişiye biraz az geldi, ikinci kez yaparken 1 kilogram kullandım ve tavaya sığdırmak için iki seferde kızarttım. Tek kat halinde pişirme uyarısını ciddiye almadım, ilk seferinde alt katman yumuşak kaldı.
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