Bratkartoffeln

One of the big things I miss in American restaurants, besides just about everything, are the wonderful "Bratkartoffeln" gracing half of the entrees. These pan-fried potatoes with bacon must be made from scratch, at least I've never heard of a frozen variety. They are sliced and thrown on a large griddle with some "Bauchspeck" or German bacon, and onions. There, they are left for 10 to 20 minutes without stirring. This leaves the potatoes in whole slices and gives them a wonderful golden brown crust. A small dusting of ground paprika or black pepper and voila! The best tasting potatoes you could ever eat.

But "Bratkartoffeln" cannot be reheated, although some low-life cooks might try, and American restaurants don't seem to make anything that cannot be sent directly from the deep freeze to the deep-fat fryer. I am sad but not heartbroken, because with a little effort, I can make these delicious treats at home and now you can, too. Just follow the secrets in my "Bratkartoffeln" recipe and you will be yodeling with the best of them.

Photo © J.McGavin