My boyfriend always makes fun of the fact that we eat a lot of potatoes in Germany. Ok, maybe he is right – we do have a lot of potato (aka Kartoffel) dishes. Kartoffelpuffer, Kartoffelpürree, Knödel, Kartoffelspalten, Pellkartoffeln, Kartoffel Gratin… and not to forget: Bratkartoffeln.
It’s a traditional German way to cook potatoes and despite the fact that it is a quite heavy dish (or how we say: deftig), it’s simply delicious! Some people also call it Bauernfrühstück, meaning farmers breakfast, adding eggs and/or bacon. The way I love it most, is the simple way, just potatoes and onions. And since my friend made it once with dried tomatoes, I’m even more in love with it. Thanks Melli! 😉
This dish is perfect with a fresh green salad, to balance the heaviness. And how do you like your Bratkartoffeln?
German Roasted Potatoes
Makes enough for 4
- 5-6 tbsp olive oil
- 2 onions (cut in slices)
- about 750g potatoes (cut in thin slices)
- 1/2 tsp salt
- 10 dried tomatos in oil (chopped)
Cover the bottom of a large pan with olive oil (about 5-6 tbsp) and heat ip up. Add onion slices and potato slices. Keep the pan hot while stirring the potatoes often so they don’t get burnt. Eventually turn the heat down a bit. When the potatoes are golden, mix in salt and chopped dried tomatoes.