German classics
Pan-fried potatoes with golden onions
Potatoes cooked the previous day make a useful base for fried potatoes: they slice cleanly and bring less surface moisture into the pan.
- Total time
- 35 min
- Servings / pieces
- 4
- Topic
- German classics
Potatoes cooked the previous day make a useful base for fried potatoes: they slice cleanly and bring less surface moisture into the pan. This version uses golden slices and onions without bacon. A roomy pan and patience before the first turn matter more than constant stirring. The slices need contact with the hot base rather than sitting in a thick pile. For four portions, cooking in two batches is usually sensible. Combine the finished batches only at the end so their browned surfaces remain intact.
Method
Step by step
- 01
Slice the potatoes
Peel the cooked potatoes if necessary and cut into slices about 5 mm thick. Thin slices break easily, while thick ones take longer to heat through. Briefly dry any wet surfaces on a clean cloth.
- 02
Cook the onions
Halve and thinly slice onions. Heat one tablespoon oil in the pan and cook onions over medium heat for six to eight minutes, until soft and lightly golden. Remove so they do not burn during the longer potato cooking.
- 03
Fry the first batch
Add half the remaining oil. Spread half the potatoes as evenly as possible over the base. Leave undisturbed over medium-high heat for four minutes. Lift and turn with a broad spatula once a golden underside has formed.
- 04
Brown the other sides
Continue frying for six to eight minutes, turning only occasionally. Add half the butter near the end. Keep the finished batch warm. Cook remaining potatoes in the same way with the rest of the oil and butter.
- 05
Combine and season
Return all potatoes and onions to the pan briefly. Season with salt and pepper, scatter with parsley and serve immediately. Mix loosely so the browned slices remain largely whole.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Giving potatoes room
A 28 cm pan rarely holds a kilogram of potatoes in one layer. Separate batches give more even browning. Smoking fat is not a useful target; lower the heat if patches turn dark instead of golden.
Starting with uncooked potatoes
If you have no leftovers, boil potatoes in their skins, drain and cool completely first. Warm sliced potatoes are fragile and moist. The stated recipe time begins with cold cooked potatoes and does not include that preliminary cooking and cooling.
Kitchen questions
One more question?
Why do slices stick?
They may have been turned too early or placed in an insufficiently heated pan. Let a stable crust develop first.
Can I add bacon?
Render about 100 g diced bacon separately and fold in at the end. Reduce the added fat and salt accordingly.
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