German Fried Potatoes
Roasted or fried potatoes are a classic side dish that complements a wide variety of meals.
- 2 pounds firm potatoes (i.e. Yukon Gold, Red Bliss, Carola, Inca Gold, Rose Gold etc.)
- 1 large onion
- 2 tbsp. clarified butter (Butterschmalz)
- 2 tbsp. neutral vegetable oil
- salt, pepper, and paprika powder (to taste)
- Peel potatoes and cut into equal ½-inch slices or cubes.
- Add the potatoes to a bowl with water to wash off the starch. This makes sure that you will get nice and crispy potatoes.
- Heat oil and clarified on medium-high in a large pan.
- Drain the potatoes, add them to the pan and cover with a lid.
- Fry for about 5 min. before you stir the potatoes for the first time.
- With the pan covered, fry for about 20 minutes and stir occasionally.
- In the meantime, cube the onions and add on top of the potatoes – don´t stir.
- Fry for about 5 min. with pan covered.
- Mix potatoes and fry for about 5 more minutes without a lid.
- Season with salt, pepper and paprika powder to taste.
Yukon Gold, Red Bliss, Carola, Inca Gold, Rose Gold etc.) 1 large onion 2 tbsp. clarified butter (Butterschmalz) 2 tbsp. neutral vegetable oil salt, pepper, and paprika powder (to taste) Method Peel potatoes and cut into equal ½-inch slices or cubes. Add the potatoes to a bowl with water to wash off the starch.
This makes sure that you will get nice and crispy potatoes. Heat oil and clarified on medium-high in a large pan.
Drain the potatoes, add them to the pan and cover with a lid. Fry for about 5 min. before you stir the potatoes for the first time. With the pan covered, fry for about 20 minutes and stir occasionally.
In the meantime, cube the onions and add on top of the potatoes – don´t stir. Mix potatoes and fry for about 5 more minutes without a lid. Season with salt, pepper and paprika powder to taste.
