Bratkartoffeln - German Sautéed PotatoesTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Waiting time: Cook the potatoes the day before
Cooking time: 30 + 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:186.3 kcal
Proteins:1.7 g
Fats:13.7 g
Carbohydrate:14.8 g
Fibers:1.9 g
Sugar:0.6 g
Cholesterol:8.1 mg
Sodium:5.4 mg
Calcium:10.7 mg
SIMILAR RECIPES
Potato Pancakes from Vonnas
Rösti - Basic recipes
Truffade - Potatoes with Bacon and Tomme Cheese
Potato and Black Truffle Fritters with Mesclun and Pancetta Salad
Potato, Pepper and Thyme Frittata
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
2000
g
potatos
250
ml
bacon bits (lardons) (bacon cut into small pieces)
250
ml
yellow onion, thinly sliced
125
ml
vegetable oil
salt and pepper
parsley (optional)
METHOD
- Boil the potatoes in their skins until tender but still firm - do not overcook;
- let cool; peel and cut into cubes;
- in a skillet, gently sauté the bacon pieces until they begin to brown; remove with a slotted spoon and set aside;
- sauté the onions gently in the bacon fat until translucent; remove with a slotted spoon and set aside;
- add the vegetable oil to the remaining bacon fat; heat over moderate heat;
- add the potatoes and fry until golden brown and slightly crispy;
- add the onions and bacon; season with salt and pepper; mix well and heat everything through.
..........
Photo: www.bio-mit-gesicht.de
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
It's best to cook the potatoes a day before you wish to sauté them so that they will stay in nice cubes instead of breaking down into mashed potatoes.
