Let the potatoes cool completely
boiled potatoes in their skins from the previous day contain less surface moisture and can be cut cleanly. Freshly cooked potatoes break down significantly easier when turning.
German Recipe
German fried potatoes with bacon and onions
Peel the boiled potato in its skin and cut into even slices. Leave out the bacon in the pan slowly and remove it as soon as it is crispy. Add clarified butter and fry potatoes in a position. Only turn when the underside is brown. Put the onions and bacon back into the pan and fry everything until the onions are soft. Season with salt, pepper, marjoram and parsley.
Total time
40 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How to make fried potatoes with bacon and onions
Add clarified butter and fry potatoes in one layer. First turn when the underside is brown. Put the onions and bacon back into the pan and continue frying until the onions are soft. Season with salt, pepper, marjoram and parsley.
Quick Dinners
Dinner
German Recipes
Potatoes
Recipe
German fried potatoes with bacon and onions
Peel the boiled potatoes in their skins and cut into even slices. Leave out bacon in the pan slowly and remove it as soon as it is crispy.
Ingredients
4 servings
Method
-
1
Cut potatoes
Peel and cut into even slices.
-
2
Leave out bacon
Leave out bacon in the pan slowly and remove it as soon as it is crispy.
-
3
Roast potatoes
Add clarified butter and fry potatoes in one layer. Only turn when the underside is brown.
-
4
Add onions
Put the onions and bacon back in the pan and fry everything until the onions are soft.
-
5
Flavouring
Season with salt, pepper, marjoram and parsley.
Kitchen know-how
Tips for German fried potatoes with bacon and onions
Put only one layer in the pan
Roast potato slices side by side instead of on top of each other. An overcrowded pan holds back steam and prevents the dry, golden brown crust.
Onions only after first tanning
Add the onions only when the potatoes already have colour. So do not burn the fine strips, while the slices are still crispy.
Variations
How to adapt this recipe
Leave out bacon and fry brown mushrooms separately. Slightly smoked paprika and marjoram provide a savoury spice.
Fry one egg in a second pan per serving and place on the finished potatoes. Gherkins or a small salad add fresh acidity.
Nutrition per serving
520kcal
48.0 gCarbohydrates
14.0 gProtein
28.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about German fried potatoes with bacon and onions
Yes, thin raw slices need to be covered for about ten minutes at medium heat. Then remove the lid, raise heat and fry crispy.
Pan and fat were often not hot enough or the slices were moved too early. Only turn when a solid brown underside has formed.
Use a large heavy pan, work in small portions and rarely turn around. Keep the finished slices open in the oven between two passes.
Best in a hot pan with little clarified butter. Microwave and closed pot produce steam and make the previously crispy surfaces soft.
Keep cooking