German Fried Potatoes Recipe

In my kitchen I reimagine a classic side dish with tender waxy potatoes boiled, sliced and lightly fried in vegetable oil with crispy bacon. The aroma of caramelized onions and fresh parsley defines my German Home Fries, a hearty twist to accompany any meal. I invite you to learn more.

I recently experimented with a recipe for German Fried Potatoes that really surprised me. I took 2 lbs of waxy potatoes, boiled them until they were just right then cooled and sliced them up.

I cooked them in 3 tbsp of vegetable oil but you can totally use unsalted butter if thats your thing. I threw in a large onion, thinly sliced, to give it a sharp, satisfying flavor, and even added 4 slices of chopped bacon which, while optional, really makes the dish come alive.

I also seasoned the potatoes with salt and black pepper to taste and finished them off with a bit of fresh parsley. This dish reminds me of those hearty German lunch ideas like Home Fries or even a side for German Fried Chicken.

Its simple yet full of character and it’s made me curious to keep experimenting with what goes with fried potatoes. Enjoy trying it out!

Why I Like this Recipe

I really like this recipe because it’s super simple to make even if sometimes I mess up the order a little. I love how the crispy edges on the potatoes mix with the soft insides, giving it that perfect crunch and tender bite at the same time. The bacon, when you add it, just makes the whole dish taste amazing, and it pairs so well with the onions that turn a light golden brown. Finally, the sprinkle of fresh parsley not only makes it look better but also adds a burst of flavor that makes me feel like I’m eating something homemade and special.

Ingredients

• Waxy potatoes are high in carbohydrates, provide fiber and vital vitamins, offering a satisfying base.
• Vegetable oil is rich in fats, improves crispiness and makes the dish flavorful and satisfying.
• Bacon adds protein and a savory taste, making the meal a bit smokier and indulgent.
• Onion contributes fiber, natural sweetness and depth, a subtle tang that lifts the overall flavor.

Ingredient Quantities

• 2 lbs waxy potatoes (like red or Yukon Gold), boiled then cooled and sliced
• 3 tbsp vegetable oil (or unsalted butter if you prefer)
• 4 slices bacon, chopped (this is optional but really adds a nice flavor)
• 1 large onion, thinly sliced
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped for garnish (optional)

How to Make this

1. First, boil the waxy potatoes in salted water until they’re tender, then drain, let ’em cool off a bit, and slice ’em evenly.

2. Heat a large skillet over medium heat and add the vegetable oil (or unsalted butter if you prefer that richer taste).

3. If you’re using bacon, toss the chopped slices into the skillet and fry until they get crispy enough, then take ’em out and set them aside.

4. In the same pan, add the thinly sliced onion and cook ’em until they start to turn a light golden brown, stirring now and then.

5. Once the onions are soft, add your boiled and sliced potatoes to the skillet, spreading them out in a single layer.

6. Let the potatoes fry undisturbed for a few minutes so they develop a nice crisp and golden crust before flipping ’em over to do the other side.

7. Season the mix with salt and black pepper to taste while stirring gently to make sure everything gets a good dose of flavor.

8. Toss the crispy bacon back into the skillet and give everything another quick stir so the flavors meld together.

9. Finally, if you like, sprinkle some chopped fresh parsley over the top for a bright finish, then serve your German Fried Potatoes hot alongside your meal. Enjoy!

Equipment Needed

1. A large pot for boiling the potatoes
2. A colander for draining the potatoes
3. A cutting board to slice the potatoes, bacon, and onions
4. A sharp knife
5. A large skillet for frying the bacon, onions, and potatoes
6. A spatula to flip and stir the ingredients
7. A plate or bowl to set aside the fried bacon temporarily

FAQ

German Fried Potatoes Recipe Substitutions and Variations

• For the potatoes, you could also use new potatoes or red bliss potatoes for a similar texture even if they are not exactly the same.
• If you dont have bacon or dont like it you can use turkey bacon or even pancetta which gives a nice flavor boost too.
• Instead of vegetable oil you can easily use olive oil or duck fat if you want to mix up the flavor.
• When it comes to the onion, try using shallots or even leeks if you’re after a milder taste.

Pro Tips

1. Try out letting the boiled potatoes chill completely before slicing them, this really helps in getting that perfect crispy crust when you fry them. Sometimes if they’re too warm they end up mushy instead of golden brown.
2. When cookin the bacon make sure you dont burn it cause the burnt pieces can make the whole dish taste bitter, but also don’t worry about crispy perfection too much cause a little softness can bring a good texture too.
3. Let the onions and potatoes cook in one layer undisturbed for a little longer than you think, this builds flavor and a delicious crunchy surface that really elevates the dish.
4. Season in layers! Just a little salt and pepper while frying helps the taste build up, so add a pinch here and there rather than all at the end.