Recipe for Bratkartoffeln (German Fries)
Ingredients
Makes eight 1-cup servings
5 lbs. unpeeled potatoes (don't use Baking Potatoes, as they are too flaky)
1 cup diced Schaller & Weber Double-Smoked Bacon *
1 cup diced yellow onion
1/2 cup Vegetable Oil
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons chopped parsley (optional)
* Schaller and Weber Double-smoked Bacon can be ordered from our Cured Hams
& Meats page.
Instructions:
Boil potatoes in their skin until just tender, but still firm (Do Not Overcook).
Let cool, peel and dice (this step can be done a day in advance - keeping
potatoes refrigerated overnight.) Dice and gently sauté bacon in a large frying
pan until golden brown. Remove crisp bacon and set aside. Add the diced onions
to the bacon drippings in the pan. Sauté the onions until translucent, then
remove the onions from the pan and set aside with the crisp bacon. Do not drain
any remaining bacon drippings in the pan. Add the vegetable oil to the bacon
drippings and heat over medium-high. Add the cubed potatoes to the pan. Sprinkle
with salt and pepper and sauté the potatoes until they begin to get a golden
crust. Return the crisp bacon and the translucent onions to the pan and toss
gently with the potatoes. Sauté for another 5 minutes. Taste and add more salt
and pepper, if desired. Place into a serving bowl. Garnish with chopped parsly
and serve hot.
You may prepare the recipe a day ahead. To reheat, we suggest you place the prepared recipe (less the parsley) in a covered ovenproof dish and reheat in a 350 degree oven for 30 minutes or until heated through. Garnish with parsley and serve.