German-Style Pan Fried Potatoes with Bacon {Bratkartoffeln}

German-Style Pan Fried Potatoes with Bacon, aka Bratkartoffeln, is a traditional Oktoberfest side-dish that is crispy, comforting and jam-packed with flavor!

When friends Milena and Chris from Craft Beering invited me to partake in their Oktoberfest Round-Up this year, I was psyched! I knew pretty quickly that I wanted to contribute a potato dish. Why potatoes? Because potatoes rock! And, when their invite came in, I’m pretty certain that at that very moment I was craving potatoes. Now, I do tend to crave potatoes a lot, so it’s a safe bet that if their invite came in the day before or the day after, this would still be my dish. I got real lucky that Bratkartoffeln happens to be a popular side-dish in Bavaria, especially this time of year!

Who can resist a fried potato mélange that includes caramelized onions and bacon anyway? Tender, mouth-watering, buttery-on-the-inside, crispy-on-the-outside tiny fried potatoes, co-mingled with sweet fried onions and crumbled bacon? Are you kidding me? German-Style Pan Fried Potatoes with Bacon {Bratkartoffeln} was a no brainer!

I’ve made gnocchi with crispy bacon and sautéed scallions, and smashed potatoes with bacon and herbs, amongst other potato-focused treats, so this beauty falls right into my potato wheelhouse!

Do you want to know the secret to my perfectly tender yet crispy potatoes? (You may want to write this down, I’ll wait while you grab your pencil…)

Peel. Dice. Soak. Dry.

Soak those cute little peeled potato cubes in cold cold water. This will help to remove starch. After 30 minutes or so (as long as it takes for you to fry up your bacon and caramelize your onions) drain the water they’re soaking in and pat them dry. Fry them in the remaining bacon fat that’s left in the pan, along with a drizzle of olive oil and a pat of butter, and cook them ever. so. slowly.

BAM!

Perfect potatoes!

Now if my memory serves me, the closest we’ve ever been to attending ‘Oktoberfest’ was during a trip many many years ago to Busch Gardens Bier Fest in Oktoberfest Village in Williamsburg, Virginia.

Hmmm, waitttt, now that I think about it, we were there in April, so maybe it’s just the buildings and decorations that I remember… (#headscratch)

Oktoberfest is without a doubt on my long and getting longer everyday bucket list! I’d love to get to Munich for this world famous beer festival. This year the event runs from September 22 – October 7. Are you going?

Okay – as wonderful as these German-Style Fried Potatoes are, I am thrilled to be sharing with you the bigger picture, the best part….

I have happily joined forces with a bunch of foodie friends who have contributed the ultimate beer-inspired goodies! (Linked below.)

ANDDDD – Are you sitting? You might want to be sitting…. We are doing an exciting giveaway with Prost Brewing! To be entered into the drawing for a case of Prost Brewing Co. Märzen Oktoberfest Style Lager, follow the directions below for your chance to win! You won’t want to miss it!!

Cheers & Good Luck!

German-Style Pan Fried Potatoes with Bacon {Bratkartoffeln}

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• Author: Ciao Chow Bambina
• Category: Side-Dish
• Cuisine: German

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Description

German-Style Pan Fried Potatoes with Bacon, aka Bratkartoffeln, is a traditional Oktoberfest side-dish that is crispy, comforting and jam-packed with flavor!

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Ingredients

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• 3 pounds Russett potatoes (about 4 cups diced)
• 1 large Spanish onion, chopped
• 8 slices bacon
• 1 – 2 Tbsp. (each) butter & olive oil
• Salt & black pepper, to taste
• Minced chives for garnish

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Instructions

1. Peel and dice potatoes and place them in a bowl of cold water while the bacon is frying.
2. In a large non-stick frying pan, over medium heat, cook bacon until crispy.
3. Remove bacon from the pan and place on a paper-towel lined plate, reserving the bacon fat. When the bacon is cool, crumble and set aside.
4. Add the chopped onion to the bacon fat and cook until translucent.
5. Using a slotted spoon, remove onions and set aside.
6. Remove potatoes from the water, pat completely dry, add them along with butter and olive oil to the pan.
7. Cook over low heat until the potatoes are tender and golden.
8. As they cook, season with salt and black pepper.
9. When ready, add the chopped onions and crumbled bacon back to the pan with the potatoes and give them a gentle stir.
10. Place on a serving platter and top with minced chives.

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