Bratkartoffeln is a classic German pan dish made by slicing potatoes boiled and rested the day before, then frying them in butter until golden. Crisp at the edges and soft inside, it suits both a hearty breakfast and a dinner side.
Peel the potatoes you boiled and chilled the day before and slice them 1 cm thick; this is the perfect way to use up leftover boiled potatoes.
Melt half the butter in a pan and sauté the thinly sliced onion for 5 minutes until it turns pink, then remove from the pan.
Melt the remaining butter in the same pan, arrange the potato slices in a single layer and fry each side for 4-5 minutes without turning until golden; if cooking on a barbecue, set the same pan directly over the coals for the same timing.
Add the sautéed onion, salt, pepper and thyme over the potatoes and toss together for 2 minutes, then sprinkle with parsley and serve hot.
Boil the potatoes a day ahead and chill them so they hold together when fried. Allergens: contains milk and dairy (butter).
Fry the potatoes in a single layer without crowding the pan so every side crisps evenly.
Admin DadaGastro · verified in test kitchenBir 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.