Pan-fried potatoes

Name: Pan-fried potatoes
Total time: 50 min
Yield: 3
Cuisine: German
Ingredients: 750 g Potatoes, peeled; 100 g Smoked bacon; 150 g Onion; 20 g Rapeseed oil; 12 g Fresh parsley; 2 g Salt; 1 g Black pepper; 1 g Dried marjoram

Golden potato slices with smoky bacon and browned onion.

Estimated total time: 50 minutes3 portionsAbout 410 kcal per portion

Bratkartoffeln — real photograph — Photo: Einfachkartoffel · CC BY-SA 4.0 · Photo source. Source metadata and photograph inspected. Home variations, accompaniments, and plating may differ from the independent recipe reference. Photograph includes bacon.

Ingredients for 3 portions

750 g Potatoes, peeled
100 g Smoked bacon
150 g Onion
20 g Rapeseed oil
12 g Fresh parsley
2 g Salt
1 g Black pepper
1 g Dried marjoram

Method

Boil waxy potatoes for 20 minutes until just tender. Drain, cool until easy to handle and slice about 5 mm thick.
Fry diced bacon and onion in a large pan for 6–8 minutes, then lift out.
Add oil and arrange potatoes in a shallow layer. Fry for 6–8 minutes before turning; continue for 6–8 minutes until golden.
Return bacon and onion, add salt, pepper and marjoram and toss gently. Finish with parsley.

Includes boiling fresh potatoes. Already cooked refrigerated potatoes can shorten preparation; reheat them thoroughly.

Bratkartoffeln

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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