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Bratkartoffeln – German Fried Potatoes

October 16, 2016 (Last Updated: September 1, 2017) by Emily

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Bratkartoffeln. Soft and crispy potatoes fried with smoked, salty pancetta and sweet white onions dressed with an utterly delicious garlic and herb sour cream sauce.bratkartoflen-6www-insidetherustickitchen-com

Bratkartoffeln or German Fries are roughly sliced parboiled potatoes that are fried until nice and crispy on the outside and fluffy on the inside with smoked pancetta or bacon and white onion. These are absolutely delicious and one of my favourite things to eat at this time of year.

Every winter Edinburgh has a huge Christmas market filled with all sorts of delicious and wonderful things. Little wooden huts are adorned in twinkling fairy lights and filled with mouth watering delights from hog roasts, German sausages, melting cheese that’s scraped onto chunks of fresh bread, all sorts of mulled wine and hot cider and of course Bratkartoffeln. They serve the Bratkartoffeln with a garlic and herb sauce that tastes so incredible I can’t wait for it every year!


Unfortunately since moving to Italy it’s not so easy for me to pop over to Edinburgh’s Christmas market to get my Bratkartoffeln fix so I’ve been making my own for the last few years and OH MY GOD they are amazing. This is such an incredibly easy recipe to make including the delicious garlic and herb sauce that it would be silly not to.

I start by parboiling the potatoes in chicken stock (this gives the potatoes an extra flavour boost) whilst frying the smoked pancetta and white onion until they are soft and crispy and packed full of flavour. The potatoes are then sliced and added to the pan until they are beautifully crisp on the outside and fluffy on the inside.

To make the garlic and herb sauce I simply mix sour cream with mayonnaise, capers, gherkins, garlic and oregano and that’s it! Yup this sauce takes no more than 2 minutes and tastes SO incredible it’s hard not to eat it by the spoon.



I love to serve these with mustard pork steaks or juicy sausages as a main course or enjoy them on their own with a hot mug of mulled wine as a yummy, comforting snack. Be sure to let me know what you thought of the recipe in the comments below, I love hearing from ya!

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Bratkartoffeln, crispy fried potatoes with smoked pancetta and sweet white onion topped with an incredible garlic and herb sauce. It's SO GOOD! Insidetherustickitchen.com
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5 from 3 votes

Brattkartofeln - German potatoes

Bratkartoffeln. Soft and crispy potatoes fried with smoked, salty pancetta and sweet white onions dressed with an utterly delicious garlic and herb sour cream sauce.
Course Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 441kcal
Author Emily Kemp


  • 4 large potatoes around 1.5kg
  • 2 litres chicken stock good quality
  • 160 g sour cream
  • 1 tbsp mayonnaise
  • 1 clove garlic
  • 2 baby gherkins
  • 1 tsp capers
  • 1/2 tbsp oregano
  • 1 white onion
  • 1 77 g packet of smoked pancetta
  • sunflower oil for frying
  • salt and pepper to season


  • Bring 2 litres of chicken stock to the boil in a large pot. Peel the potatoes them place them whole in the chicken stock and boil for 25 minutes until a knife can be inserted with ease but they are not fully cooked through.
  • Meanwhile fry the pancetta for 1-2 minutes on a medium/low heat in a large frying pan. Finely chop the white onion and add to the pan, add a little oil if needed. Fry until soft then transfer the pancetta and onion to a plate.
  • Add 3-4 tablespoons of sunflower oil to the pan. Slice the parboiled potatoes and cut the bigger slices in half. Fry until crispy on the outside and cooked through, sprinkle with salt then add the pancetta and onions back to the pan and turn of the heat.
  • To make the sauce mix together the sour cream and mayonnaise, Finely chop the capers and gherkins and add to the bowl. Crush the garlic and add that along with the oregano, salt and pepper.
  • Serve the potatoes on plates with dollops of garlic and herb sauce.


Calories: 441kcal
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  • Reply
    October 1, 2019 at 4:18 pm

    Just like the Edinburgh Market Potatoes!! I too am a big fan! I found boiling the potatoes for 25 mins was too long because they crumbled when sliced but still tasted delicious and just like the German Stall! Brought back many happy memories πŸ™‚ Thanks for the recipe!5 stars

    • Reply
      Inside the rustic kitchen
      October 4, 2019 at 11:01 am

      Hi Tommy, so happy to hear it brought back happy memories for you it’s one of my favourites at Christmas time! Thanks for adding a note about the cooking time the size of potatoes will really make a difference there!

  • Reply
    September 8, 2017 at 1:10 pm

    This is absolutely delicious, loved it!5 stars

  • Reply
    August 29, 2017 at 6:46 pm

    Comfort food at it’s best, loved this!!5 stars

  • Reply
    November 30, 2016 at 5:50 am

    I did a study abroad program back in 07 in Scotland and loved the Edinburgh Christmas market so much! I have been craving these potatoes (and that sauce) ever since I left. Thank you for sharing your recipe, can’t wait to make it!

    • Reply
      Inside the rustic kitchen
      November 30, 2016 at 8:59 pm

      Hey Megan, I’m so glad you got to experience Edinburgh at Christmas time it’s the best! Those potatoes are just too good, I hope you enjoy!!☺️

  • Reply
    October 16, 2016 at 10:38 pm

    That looks mouthwatering. I bet the pancetta makes all the difference. yum!

  • Reply
    Julie | Bunsen Burner Bakery
    October 16, 2016 at 6:34 pm

    Ooooh… I’m not a big potato fan because I usually find them to be bland, but I bet this is super flavorful and crispy!

  • Reply
    Melissa @ My Wife Can Cook
    October 16, 2016 at 3:21 pm

    Wow. This sounds amazing. I love potatoes, but these clearly are a step above the regular potato dish. The garlic and herb sauce sounds so good!

  • Reply
    Bintu - Recipes From A Pantry
    October 16, 2016 at 2:30 pm

    Oh My Gosh these look amazing. Love that you have combined this with bacon. MMM

  • Reply
    Platter Talk
    October 16, 2016 at 2:20 pm

    Wow, do those spuds look good! Nice and brown, with the pancetta…. right up our ally!!!

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