Bratkartoffeln
Bratkartoffeln (BRAHT-kar-TOF-feln)
Swiss Fried Potatoes
Crispy golden pan-fried potato slices with onions and fresh herbs, a beloved Swiss side dish that elevates the humble potato to perfection.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Slice cooled boiled potatoes into 5mm thick rounds.
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2
Heat oil in a large skillet over medium-high heat.
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3
Add potato slices in a single layer. Cook without stirring for 4-5 min until golden on bottom.
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4
Flip and add onion slices. Continue cooking for another 4-5 min.
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5
Season generously with salt and pepper.
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6
Cook until both potatoes and onions are crispy and golden.
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7
Transfer to plates and scatter with fresh chives.
Did You Know?
The secret to perfect Bratkartoffeln is using day-old boiled potatoes — freshly boiled ones have too much moisture and will never get properly crispy.
Chef's Notes
Equipment Tips
- large skillet
- knife
- spatula
Garnishing
chives, rosemary
Accompaniments
fried egg, salad
The Story Behind Bratkartoffeln
Bratkartoffeln are a staple of Swiss-German home cooking, reflecting Switzerland's deep love affair with the potato. After the potato arrived in Europe in the 16th century, Swiss cooks quickly mastered the art of frying them to crispy perfection. The dish remains one of the most comforting and universally loved sides in Swiss cuisine.
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