Bratkartoffeln (German Pan-Fried Potatoes)

 

• 2 pounds firm potatoes i.e. Yukon Gold, Red Bliss, Carola, Inca Gold, Rose Gold etc.
• 1 large onion
• 2 tbsp. clarified butter Butterschmalz
• 2 tbsp. neutral vegetable oil
• salt, pepper, and paprika powder to taste

Instructions

 

• Peel potatoes and cut into equal ½-inch slices or cubes.
• Add the potatoes to a bowl with water to wash off the starch. This makes sure that you will get nice and crispy potatoes.
• Heat oil and clarified on medium-high in a large pan.
• Drain the potatoes, add them to the pan and cover with a lid.
• Fry for about 5 min. before you stir the potatoes for the first time.
• With the pan covered, fry for about 20 minutes and stir occasionally.
• In the meantime, cube the onions and add on top of the potatoes – don´t stir.
• Fry for about 5 min. with pan covered.
• Mix potatoes and fry for about 5 more minutes without a lid.
• Season with salt, pepper and paprika powder to taste.