Side Dish
🌍 Public
🥜 Allergy aware
Fried Potatoes
Sliced, golden-brown fried potatoes with onions — hearty and versatile. The German classic served with egg, meat, or as a hearty main dish.
🥜 Allergies considered in this recipe:
🥛 Cow's milk
Source / link: Deutsche Küche (Klassiker)
Ingredients
Amounts adjust automatically.
| 800 g | Potatoes (waxy, cooked from the previous day) |
| 2 Stück | Onions |
| 3 EL | Butter or clarified butter |
| je 1 Prise | Salt, pepper |
| 2 EL | Parsley (chopped) |
Preparation
- 1 Peel the cooked potatoes and cut them into slices about 1/2 cm thick.
- 2 Halve the onions and cut them into thin rings.
- 3 Heat butter or clarified butter in a large pan and layer in the potato slices.
- 4 Fry over medium to high heat for 8–10 minutes; only turn them after a few minutes so that a golden-brown crust forms.
- 5 Add the onion rings and fry for another 5–7 minutes until everything is golden brown.
- 6 Season with salt and pepper and serve sprinkled with parsley.
Notes & tips
Note: Contains cow's milk (in the butter version; with oil the dish is vegan). Fried potatoes turn out best with waxy potatoes from the previous day. Only turn them once a crust has formed.
Nutrition
estimated per serving- Calories
- 247 kcal
- Protein
- 5 g
- Fat
- 9 g
- Carbs
- 37 g
– = ingredient not in nutrition database (estimate incomplete)