These German Fried Potatoes Are Dangerously Tasty!
If you are looking for a great side dish and are in search of something that’s hearty and fried, then have we got the recipe for you: German fried potatoes! These delicious little golden discs are soft on the inside and crispy on the outside – which basically makes them perfect for anyone eating them!
Interestingly enough, we both grew up eating them and didn’t realize this fact until we made this recipe together. Lisa ate them as a kid growing up in Germany. She used to make them with her dad – the potatoes made a great side dish for meat-based dishes. That said, you can also just eat them on their own as a large snack or a side dish for non-meat dishes.
Eric also grew up with his mom making a similar version of these fried potatoes. They were always a side dish to homemade hamburgers. He remembers thinly sliced potatoes fried in a pan of oil – although the potatoes weren’t boiled beforehand like in this recipe. In either case, this recipe below turns out very similar to the one Eric remembers!
When you set out to try this German fried potato recipe potatoes, you should make sure to figure out which type of potatoes you have on hand. Because ideally, you are using a waxy (in German we call it “firm-boiling”) type of potato.
Otherwise, the potato slices likely won’t get nicely golden brown and crispy. If the potatoes are too starchy, they might get too mushy when you try to fry them in the pan. We haven’t made this recipe in North America (yet) – but we will soon when we move – and we will let you know what potato brands work best!
We also recognize that this recipe is quite a bit of work for “just” some fried potatoes – you have to pre-cook them and then fry them in a few rounds. However, (at least in our opinion) it’s definitely worth the effort for some perfectly crispy potatoes. We don’t make them like this all the time, but it always feels like a treat when we do!
When you go to serve these fried potatoes, you have endless options for seasonings. They serve great with some fried/crispy onions – but you can top them however you like.
We are a big fan of freshly cut chives but if we don’t have any around, a little salt and pepper (or even seasoning salt) works perfectly, too. You can even dip them in a favorite sauce. Ketchup is an easy choice but a chipotle mayo would also be fantastic! They aren’t the healthiest – but everything in moderation, right? Enjoy these fried potatoes!
- 2lbs potatoes, firm-boiling/waxy
- 1 medium-sized onion, chopped
- salt to taste
- pepper to taste
- oil to fry
- chives to garnish (optional)
- (If you use pre-boiled potatoes start with Step 2). Boil your potatoes in a pot on the stove with the skin on until the potatoes are tender. Then take the potatoes out of the pot and rinse them under cold water long enough so that they cool slightly and you can touch them without burning your hands.
- Peel the potatoes and slice them. The slices should be thin, but no so thin that they break.
- Heat 1 tbsp of oil in a large pan and fry the chopped onion on medium heat until translucent and slightly browned. Take the onions back out of the pan and set them aside.
- In the same pan, heat more oil (approx. 2 tbsp) and add enough potato slices so that the bottom of the pan is covered. The slices should not overlap to allow them to become crispy! You'll most likely not be able to fit all of the potatoes in the pan so you'll have to fry them in several batches. You can also use more than one pan if you want to be done faster.
- Fry the potato slices on medium heat for around 3-5 minutes until golden brown on the bottom. Then flip the slices and fry them on the other side until that side is golden brown as well. Take them out of the pan once both sides are golden brown. Add salt and pepper to taste.
- Repeat the steps - and add more oil as needed - until you have used up all the potatoes. In the last batch, re-add the onions and fry them for a few seconds (they should not get too dark!). Then add your fried onions onto your fried potatoes and add more salt and/or pepper as needed.
- Optional: Garnish with cut up chives before serving.
- It's important to use a type of potato that is firm-boiling/waxy - otherwise your fried potatoes will most likely be mushy and not crispy.
- Ideally you make your German fried potatoes with potatoes that were boiled the day before - but we know that's not always feasible.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 230mgCarbohydrates: 63gFiber: 7gSugar: 4gProtein: 7g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.