Fried Potatoes and Onions (German Bratkartoffeln)
Pan Fried Potatoes and Onions with fresh green herbs are one of my favorite side dishes. They are crisp on the outside and soft on the inside. And so deliciously flavorful. And along with the garlic yogurt sauce, it’s a real treat. For dinner, you can eat them with roasted vegetables and fish, pork chops, or a Sunday roast. An easy, simple dish and tasty recipe!
Equipment
- frying pan
Ingredients
Garlic Yogurt Sauce
- 1 cup yogurt whole milk or Greek Yogurt
- 2 cloves garlic
- ⅛ teaspoon paprika ground
- salt and pepper to taste
Pan Fried Potatoes with Onions
- 2.2 lbs potatoes
- 1 tablespoon butter
- 1 shallot chopped finely
- 1 teaspoon curry powder
- salt and pepper to taste
- 1 tablespoon chives chopped
- 1 tablespoon dried thyme leaves
- 1 tablespoon parsley fresh, chopped
Ingredients you need per step are listed below the step in Italic
Instructions
Garlic Yogurt Sauce
- Put the yogurt in a bowl and squeeze the garlic into the bowl.1 cup yogurt , 2 cloves garlic
- Mix a pinch of paprika and some salt and pepper into the sauce and cover with plastic foil.⅛ teaspoon paprika , salt and pepper
- Store for at least an hour in the refrigerator.
Pan Fried Potatoes with Onions
- Peel the potatoes and cook them for 20 minutes until done. Or use leftover potatoes.2.2 lbs potatoes
- Let them cool to room temperature.
- Cut the potatoes into cubes, wedges or slices.
- Melt the butter in a large skillet and fry the shallots for 1-2 minutes on medium heat.1 tablespoon butter, 1 shallot
- Turn to medium-high heat and add the potato cubes, curry powder, and salt and pepper to taste.1 teaspoon curry powder, salt and pepper
- Bake the potatoes until they’ve got a crispy exterior and soft on the inside, and they got a golden brown color.
- Remove from heat and sprinkle fresh herbs over the potatoes. Mix well.1 tablespoon chives , 1 tablespoon dried thyme, 1 tablespoon parsley
- Serve with garlic yogurt sauce
NOTES
1. - Potatoes
The best potatoes to use are all-purpose or waxy potatoes. In addition, you can use Russet potatoes, red potatoes, Doré, King Edward, Yukon gold potatoes, and Maris Piper (they are all great choices). You could also pan-fry new potatoes with this recipe.
2. - Green herbs
Use fresh green herbs to add some extra flavor. Parsley, thyme, and chives are delicious. You could also use rosemary, oregano, and basil.
3. - Onion
Use a shallot or sweet yellow onion and fry this until it’s translucent. This will flavor the potatoes.
4. - Butter
Unsalted butter is used to pan fry the potatoes. It will give them a full buttery taste. You could opt for vegetable oil, peanut oil, olive oil, or a mixture of butter and oil (50: 50 %).
5. - Storage
Let the fried potatoes cool to room temperature.
- Refrigerator - Store them, covered with plastic foil, in an airtight container for up to two days.
- Freezer - put the potatoes in an airtight container and freeze. This way, you can store them for up to three months. You don’t have to thaw them before reheating.
- Reheat - reheat them in a skillet with a bit of butter on medium heat. Or bake the potatoes in the Air fryer or use a magnetron to reheat them.
Nutrition
Calories: 265kcal | Carbohydrates: 49g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 68mg | Fiber: 6g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 55mg | Iron: 3mg
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