Authentic German Bratkartoffeln – Pan-fried Potatoes with Bacon and Shallots

Boil water in large pot. Wash potatoes. Cook potatoes for 20 minutes. Allow to cool (the longer you let them sit, the more resilient they become when you peel and cut them. If you are in a hurry, you can rinse them under cold water, but be aware that they will turn a bit sticky when handling. This will not, however, effect the end result - still crispy!).

Peel and thinly dice shallots. Dice bacon. Set both aside.

Peel and cut potatoes into thin slices.

If the potatoes are still wet, pat them dry with a paper towel or clean bread towel. (Never try to pan-fry wet potatoes! It won't work.) Peel and slice the potatoes into thin slices and as equally as possible. For this, I use a mandolin. For large batches, I use a mixer attachment blade. If the slices are irregular and you have thick vs thin pieces, the thick pieces will not be crispy, but rather rubbery, and the thin pieces could easily burn while waiting for the rest to cook through. Sprinkle with salt and pepper.

Add clarified butter to a large skillet on medium-high heat - the larger the skillet the better. You do not want to crowd the pan - if you do, there is no way the potatoes will get nice and crispy. I tend to use 2 pans at a time. Or fry them in batches. Rule of thumb - 6 potatoes makes about 4 batches for a 10" frying pan. Add the potatoes and cook until golden brown, tossing the pan occasionally (stirring could cause the potatoes to break).

Turn to medium heat. Add the bacon and toss. Once the bacon is golden brown, add the shallots and toss. Cook for 2-3 minutes longer. Add the cold butter to the pan and season with salt and pepper (I add a lot!). If desired, add fresh parsley. Toss and serve warm.

Bratkartoffeln are a perfect side dish for Schnitzel. Find out how to make traditional breaded Schnitzel pork her.

Want to make Classic German Bratkartoffeln without the bacon and onions? Get the recipe here: How to Make Perfectly Crispy German Bratkartoffeln (Pan-fried Potatoes).