German Fried Potatoes (Bratkartoffein)

There are 10,000 variations on this recipe. This particular style is one I enjoyed very much at Siegfried’s Delicatessen in downtown Salt Lake City, Utah.

Ingredients

3 lb potatoes, any kind, not peeled

1 lb bacon

1 large onion

2 Tbl butter

1 tsp caraway seed, optional

Salt and pepper to taste

Preparation

·         If you’re going to include the caraway seed, start it soaking in a little water to soften.

·         Slice the potatoes on a mandolin set to 1/8” thickness. As you slice each potato, put the slices in a bowl of cold water to help them keep their color. Keep all the potatoes in the bowl during the next step.

·         Julienne the onion and start it caramelizing in a skillet with butter.

·         Cut the bacon into ½” strips and fry to your desired crispiness. Remove from the grease and set aside. Reserve the bacon grease for frying.

·         Drain the potatoes really well. Using the bacon grease to oil your surface, fry the potatoes in a double layer on a griddle or large frying pan. BE PATIENT. When the bottom layer is crispy golden, flip the potatoes. Season with salt and pepper.

·         Fry the second side just until the potatoes are tender. The magic of this dish is that only half the potatoes are crispy. You may need to do the frying in batches depending on the size of your skillet. If so, keep the cooked potatoes warm in the oven.

·         When all the potatoes are cooked, mix them with the onions and bacon. If you are using the caraway, drain the seeds and chop them before sprinkling on the potatoes.

·         If you want to get fancy, garnish with a little chopped parsley.