Pan-Fried Potatoes (Bratkartoffeln)

A quick German favorite from leftover potatoes. The tricks to sucess are cold potatoes, a good non-stick pan and PATIENCE. - Make it a main dish by using onion and bacon or a side with potatoes only. Good with fried meat. Best use firm potatoes, others might cook to mush.

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 2  lbs potatoes, peeled and cooked
• 3  tablespoons  oil
• 1⁄4 teaspoon salt
• 1  pinch black pepper
• 3  ounces bacon, diced (optional)
• 1  medium onion, diced (optional)

• For garnish

• 1  tablespoon parsley, chopped

Directions

1. Cut potatoes into evenly thick slices (about 3/16 in ).
2. Use a large pan that will hold potatoes in a single layer or use two pans.
3. Heat oil over medium high heat.
4. If using bacon and onion fry together until onion is translucent.
5. Add potatoes, stir once to mix and then be patient!
6. DON'T stir until potatoes are nicely golden brown on the bottom, 3-5 minutes, only check for color occasionally.
7. Sprinkle with half the salt. Use less salt when using bacon.
8. Turn and fry the same way on the other side until nicely gold-brown.
9. You might need to add a little more oil to the pan if all the oil is soaked up by the potatoes.
10. Taste with salt and pepper.
11. Serve sprinkled with parsley.