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.
Servings: 4 people
- 4 large potatoes around 1.5kg
- 2 litres chicken stock good quality
- 160 g sour cream
- 1 tablespoon mayonnaise
- 1 clove garlic
- 2 baby gherkins
- 1 teaspoon capers
- ½ tablespoon 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.