Bratkartoffeln – German Fried Potatoes Recipe

If there’s one side dish that defines rustic German cooking, it’s Bratkartoffeln – crispy, golden-brown slices of pan-fried potatoes that are as versatile as they are irresistible. Often made with leftover boiled potatoes, this dish is a staple in German homes, beer gardens, and taverns.

Whether served next to schnitzel, sausages, or eggs, Bratkartoffeln delivers savory comfort with every bite. It’s a dish that rewards patience and precision – and once you’ve tried it, you’ll never settle for basic home fries again.

History & Cultural Significance

Bratkartoffeln has long roots in German culinary tradition. Originally a practical way to use up boiled potatoes, it became a favorite for its rich, crispy texture and ability to complement just about anything. You’ll find it in homes across Germany, often alongside roast meats or served with a fried egg on top.

This dish is especially beloved in northern Germany, where it may include onions, bacon (Speck), or herbs like marjoram. It’s also a go-to at Oktoberfest and other local fairs.

For more Oktoberfest fare, check out our Oktoberfest Traditions guide.

Ingredients for Authentic Bratkartoffeln

Servings: 4

Ingredients:

2 lbs (900 g) waxy potatoes (boiled and cooled overnight)
1 medium onion, thinly sliced
3–4 tbsp clarified butter or lard (or vegetable oil)
Salt and freshly ground black pepper, to taste
Optional: chopped parsley, smoked bacon (Speck), or marjoram

Kitchen Tools:

Sharp knife or mandoline
Large non-stick or cast-iron skillet
Spatula

How to Make Bratkartoffeln (Step-by-Step Instructions)

Step 1: Prep the Potatoes

Peel the boiled and chilled potatoes.
Slice them into thin rounds (about 1/8 inch thick).

Step 2: Start the Frying

Heat half the butter or oil in a large skillet over medium heat.
Add potato slices in a single layer (work in batches if needed).
Let them cook undisturbed until they develop a golden crust, then gently flip.

Step 3: Add Onions and Optional Ingredients

Once potatoes begin to crisp, add onions and cook until they caramelize.
Add chopped bacon or herbs, if using.
Season with salt and pepper to taste.

Step 4: Finish and Serve

Continue frying until everything is golden and crispy.
Garnish with chopped parsley and serve immediately.

How to Serve Bratkartoffeln

Bratkartoffeln pairs perfectly with:

Schnitzel
Bratwurst with Sauerkraut and Potatoes
Fried eggs or a dollop of herbed quark

They also work as a delicious brunch option or a rustic vegetarian main course with a fresh cucumber salad.

Regional Variations & Tips

Berlin Style: Made with smoked bacon and served with mustard
Bavarian Style: Includes onion, parsley, and sometimes a hint of caraway

Tips for Best Results:

Use day-old boiled potatoes to avoid sogginess
Don’t stir too often – let them brown
Use a wide skillet for better crisping

A Panful of Tradition

Bratkartoffeln is a dish where humble ingredients meet perfection through technique. Crispy on the outside, tender inside, and bursting with flavor, it’s a dish that deserves a spot in every home cook’s repertoire.

Next time you’re planning a hearty German meal, skip the fries – serve Bratkartoffeln instead.