Saturday, June 4, 2011

Serán Bratkartoffeln...

Potato soup, potato salad, hash browns, filled potatoes, au gratin, raclette, potato tortilla without eggs and with Speck, baked potatoes, tartiflette, potato cake, mashed potatoes with bacon, baked potatoes with bacon... "rissolées" potatoes... those are many of the suggestions you made, all of them great, for the recipe we could cook with the ingredients showed in the previous post. If my online research was right, the last suggestion could be the closest one, the "rissolées" potatoes, which I believe could be the French version of the German Bratkartoffeln, sort of roasted potatoes with bacon or speck.

Bratkartofflen are one of the most common side dishes in Germany. Simple, like many of the traditional dishes in any traditional cuisine, but just perfect. If you ask me, I think I could live on Bratkartoffeln.


Ingredients (serves two)
5-6 medium potatoes
1 small onion
1 piece of smoked bacon (speck)
1 tsp butter, lard or clarified butter
1/2 cup water
1 tsp marjoram

Peel the potatoes and slice into bite-sized chunks. Chop the onion and the bacon. Heat the butter to cover the bottom of a thick-bottomed skillet. Add the onions and the bacon and sauté for a couple of minutes. Add then the potatoes chunks and fry, turning them smoothly with a wooden spatula until you can see a light brown caramelization on the potatoes. Add now the water, just enough to cover less than half of the potatoes, put a lid, lower the heat to medium heat and cook until the water has evaporated completely. Finally, add the marjoram and turn a couple of times more. The bacon is very salty so, usually, you won’t need to add salt.
Remove the potatoes from the pan and serve immediately as a side dish, with eggs, with pickles or simply as the main course.

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