Classic German Fried Potatoes with Onions and Bacon
These classic German fried potatoes are a hearty and crispy side dish that pairs perfectly with many German meals. With golden-brown potato slices, aromatic onions, and crispy bacon, they are a true delight. An easy but irresistible dish for any occasion.
Preparation
15 min.
Cook / Bake
40 min.
Servings
4
Calories
420 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 1 kgPotatoes(firm-cooking, e.g., Yukon Gold or Red Bliss)
- 150 gSmoked bacon(diced)
- 2 mediumOnions(finely sliced)
- 2 tbspVegetable oil(or lard)
- 1 tspSalt(to taste)
- 0.5 tspBlack pepper(freshly ground, to taste)
- tbspFresh parsley(chopped, for garnish (optional))
Instructions
Wash the potatoes thoroughly. You can either peel them or leave the skin on, depending on your preference. Cook them in salted water until they are just tender but still firm (al dente). This usually takes about 15-20 minutes after the water boils. Drain the potatoes and let them cool completely. Ideally, cook them the day before and refrigerate overnight for best results.
Once cooled, slice the potatoes into uniform 1/4-inch (approx. 0.5 cm) thick rounds or half-moons. Try to keep the slices consistent for even cooking.
In a large, heavy-bottomed skillet or cast-iron pan, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.
Add the vegetable oil (or lard, if using) to the pan with the bacon fat. Increase the heat to medium-high. Once the fat is hot, add the sliced potatoes in a single layer if possible. You may need to cook them in batches to avoid overcrowding the pan. Fry the potatoes, stirring occasionally, until they are golden brown and crispy on both sides, about 10-15 minutes per batch.
Once the potatoes are nicely browned, add the sliced onions to the pan. Cook together with the potatoes, stirring frequently, until the onions are soft and translucent, and lightly caramelized, about 5-7 minutes.
Return the cooked bacon to the pan with the potatoes and onions. Stir everything together to combine. Season generously with salt and freshly ground black pepper to taste. Continue to cook for another 2-3 minutes to allow the flavors to meld.
Serve the classic German fried potatoes immediately, garnished with fresh chopped parsley if desired. They make a fantastic side dish for roasted meats, sausages, or fried eggs.
💡 Tipp
Varianten
- Add a pinch of smoked paprika or caraway seeds for extra flavor.
- Include finely chopped garlic during the last few minutes of cooking with the onions.
- For a vegetarian version, omit the bacon and use only vegetable oil or butter for frying. You can add smoked tofu or mushrooms for a savory umami flavor.
Ersatz & Alternativen
- Instead of bacon, you can use diced ham or smoked sausage.
- Any firm-cooking potato like Russet or new potatoes can be used, though Yukon Gold or Red Bliss are preferred for their creamy texture and ability to hold shape.
Aufbewahrung
Leftover fried potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore some crispiness.
Einfrieren
Fried potatoes do not freeze well, as they tend to become mushy upon thawing and reheating.
Nutrition per serving
Calories
420 kcal
Protein
15 g
Carbohydrates
45 g
Fat
20 g
Fiber
5 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-german-fried-potatoes-with-onions-and-bacon
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