German Bratkartoffeln (Fried Potatoes)
Cuisine: German
Prep time: 1 hour
Cook time: 25 mins
Total time: 1 hour 25 mins
  • 2 large russet potatoes
  • ½ yellow onion, chopped
  • ¼ cup vegetable oil
  • Paprika, salt, parsley and pepper to taste
  1. Boil potatoes with skins left on until fork easily pierces through (about 30 minutes). Cool to room temperature, and store in refrigerator in aluminum foil for a day (if you don't want to wait, 1 hour will do!).
  2. Heat vegetable oil in skillet over high heat, and finely chop onion.
  3. Peel and slice the potatoes in half vertically, and then thinly slice horizontally. sliced potatoes
  4. Add onion to skillet once oil is hot and stir occasionally until they are translucent.
  5. Add potatoes to skillet.
  6. Season with salt, paprika and pepper.
  7. Let sit for a minute, making sure they do not burn, but allowing the potatoes to get crispy on the bottom.
  8. Use a wooden utensil to flip once crispy on one side. Lower the heat to just a little above medium and continue flipping potatoes and letting them become crispy.
  9. If halfway through the potatoes are not getting crispy, just add a little more oil to one side and let it heat up before adding the potatoes back in over it.
  10. Garnish with parsley and serve warm.
Recipe by My San Francisco Kitchen at