Yields: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
- 2 lbs (about 1 kg) firm-fleshed potatoes (like Yukon Gold or red potatoes)
- 6 slices of thick-cut bacon, cut into 1/2-inch pieces
- 1 large yellow onion, thinly sliced
- 3 tablespoons olive oil or vegetable oil
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh parsley, finely chopped, for garnish
Instructions:
- Par-cook the potatoes: Fill a large pot with salted water and bring to a boil. Carefully add the potatoes (unpeeled) and cook for 10-15 minutes, or until they are just fork-tender. Do not overcook them, or they will break apart when you fry them.
- Cool and slice the potatoes: Drain the potatoes and let them cool completely. For faster cooling, you can run them under cold water or place them in the refrigerator for an hour. Once cool, peel the potatoes (or leave the skin on if you prefer) and slice them into 1/4-inch thick rounds.
- Cook the bacon: While the potatoes are cooling, place the bacon pieces in a large skillet or frying pan. Cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon to a plate lined with paper towels to drain. Set aside.
- Fry the onions: Keep the bacon fat in the skillet. Add the sliced onions to the hot fat and cook over medium heat until they are soft and slightly caramelized, about 5-7 minutes. Remove the onions from the skillet and add them to the bacon plate.
- Fry the potatoes: Wipe out the skillet (or use a fresh, large skillet). Heat the olive oil and butter in the skillet over medium-high heat. Add the sliced potatoes to the hot pan, trying not to overlap them too much. You may need to fry them in two batches.
- Achieve maximum crispiness: Let the potatoes cook undisturbed for several minutes until the bottom layer is golden brown and crispy. Carefully turn the potatoes over with a spatula and continue cooking until the other side is also golden and crispy.
- Combine all ingredients: Once all the potatoes are crispy, add the cooked bacon and onions back to the skillet. Gently toss everything together with a spatula. Season generously with salt and black pepper. Cook for another minute or two until everything is heated through.
- Garnish and serve: Remove the skillet from the heat and garnish the Bratkartoffeln with fresh, chopped parsley. Serve immediately.
Enjoy your delicious German pan-fried potatoes!
Regarding your request to change the background, as an AI text model, I am unable to edit images directly. However, I can provide instructions on how to do it yourself using image editing software:
How to change the background of an image:
- Choose an image editor: You can use software like Adobe Photoshop, GIMP (free), or online tools like Canva or Pixlr.
- Isolate the subject: Use a selection tool (like the Lasso tool or Magic Wand tool) to select the main subject of your image (the plate of potatoes in this case). This might require some careful work, especially with complex shapes.
- Refine the selection: Use tools like a refine edge brush to clean up any rough spots in your selection.
- Create a new background: Open the image you want to use as your new background.
- Combine the images: Copy your selected subject and paste it onto the new background.
- Adjust positioning and scaling: Move and resize your subject as needed to blend seamlessly with the new background.
- Add realism (optional): Adjust the lighting and shadows of your subject to match the new background environment. You might also want to add a shadow under your subject to ground it.
