Quirky Foodster
  1. Back

Sides

Pan-Fried Potatoes with Onions (Bratkartoffeln mit Zwiebeln)

★ ★ ★ ★ ★ (0)
10 min
Prep
20 min
Cook

Ingredients

  • 1 kg (2.2 lb) waxy potatoes, boiled and cooled
  • 2 onions, thinly sliced
  • 3 tbsp butter or lard
  • Salt and pepper, to taste
  • Chopped chives or parsley, to garnish

Method

  1. Slice the cooled, boiled potatoes into rounds about 1 cm (1/2 inch) thick.
  2. Melt half the butter in a large frying pan over medium-high heat and add the potato slices in a single layer, working in batches if necessary.
  3. Fry for 6-8 minutes per side, without moving them too often, until deeply golden and crisp.
  4. Push the potatoes to one side, add the remaining butter, and cook the onions for 6-7 minutes until softened and golden.
  5. Combine the onions with the potatoes, tossing gently to distribute.
  6. Season generously with salt and pepper, and scatter with chopped chives or parsley before serving.

Introduction: Simple pan-fried potatoes with onions are a mainstay side across Alpine households, valued for using up boiled leftover potatoes and turning them into a crisp, satisfying side dish.

Cultural Background: Simple pan-fried potatoes with onions are a mainstay side across Alpine households, valued for using up boiled leftover potatoes and turning them into a crisp, satisfying side dish. In Liechtenstein they are the standard accompaniment to roasted meats and sausages at both everyday meals and festive tables.

Tips: Using potatoes that were boiled and cooled a day ahead gives a firmer texture that crisps up better in the pan. Avoid overcrowding the pan, which causes the potatoes to steam rather than crisp.

Variations: Add diced bacon for a heartier, smoky version. A vegan version is naturally achieved by using a plant-based butter or oil instead.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in a hot dry pan for 4-5 minutes to restore crispness; microwaving will make them soft.

FAQs:

Q: Why won't my potatoes crisp up?

A: The pan is likely too crowded or not hot enough; fry in batches over medium-high heat.

Q: Can I use raw potatoes instead?

A: Yes, but parboil them first for about 10 minutes so they cook through evenly when fried.

© Arscale 2026