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.
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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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SAVE FOR LATER:
Brattkartofeln - German potatoes
- 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.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here