Bratkartoffeln: Easy German Pan Fried Potatoes Recipe | Wicked Spatula (2024)

FAQs

Where did bratkartoffeln come from? ›

Germany

German fries / Origin

First, get the starch off! Rinsing or soaking the potatoes for an hour (or, even better, overnight) will remove some of the starch from the surface and prevent the sugars from browning before the potatoes are cooked.

The best potatoes for French fries are soaked in a sugar solution before frying. The sugar solution has something to do with the carbohydrates and prevents the potatoes from soaking up a lot of grease, so they get crunchy.

Ideally, you want at least half of the potatoes touching the bottom of the pan. If you have too many potatoes, the potatoes in the middle layer will start to steam and turn into mush.

Potatoes were pure gold to the Incas for a long time before King Frederick the Great of Prussia took a liking to them and wanted to introduce them into Germany. King Frederick saw the economic and nutritional value in spuds, so he decided to grow his own potatoes in a nearby village and turn them into a spectacle.

4. Mayonnaise on French fries: It's called pommes rot-weiß, French fries served with a dollop of ketchup and mayonnaise, and it's the only way to eat French fries, really.

This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.

Before, after, or at the end? I will answer you right away: Salt can be added either in the oil, or the water in which the potatoes are soaked or at the end of cooking when we let them drain from the excess oil. However, the best option is to add salt in the water we soak them, as well as at the end of cooking.

What happens if you put sugar in a potato? ›

It would become limp due to loss of water from its cells. It would become turgid by absorbing water from sugar solution.

Theory #1: "The first fry gets the outside to create a water tight barrier. That way, when you fry them the second time, they stay moist." Or, Theory #2: "The first fry cooks them through to the center—if you skipped that step, your fries would brown on the outside, but still be raw in the middle."

By rinsing off the excess starch, you can achieve a better balance and control over the browning process, resulting in evenly cooked and beautifully golden fries. Another advantage of rinsing the potatoes is that the cold water makes the potato cells firmer, leading to crispier fries when fried.

The best potatoes for frying are Yukon Gold or Russet potatoes. I've used red potatoes as well. If you use Russets you definitely want to soak them in water before frying because they have a high starch content but they will be crispier overall.

Long accepted as a standard deep frying oil because of its neutrality, high smoke point, and ready availability (on the bottom oil shelf of most grocery stores), peanut oil is the choice of home fryers as well as chains such as Five Guys Burgers and Fries.

The German Butterball potato was first introduced by David Ronniger in 1988. Ronniger Potato Farm, nestled in the northeastern corner of Moyie Springs, Idaho, is home to over two hundred varieties of potatoes. Ronniger was a grower proficient in varieties that were first made popular in pre-19th century Europe.

It is believed that Belgians were the first to begin the process of frying strips of potatoes, at some time between the late 17th and early 18th century. Legend has it that the poor villagers of Meuse subsisted on a diet of fish caught in the local river, which they would then fry before eating.

“Where did the German potato salad originate?” American style “German Potato Salad” originated from German immigrants based upon the German Kartoffelsalat. But the true origin of this recipe may be southern Poland.

Potato was brought to Serbia by Dositej Obradovic at the beginning of the First Serbian Uprising. Previously having been grown on 70.000 ha, in 2010 it covered only 35.000 ha, out of which 15-20% are production of early potato and mostly in regions near Leskovac and Cacak.