For the Ultimate Potatoes, Use This German Technique

 

Bratkartoffeln (German Cottage Fries)

PREP TIME5 mins

COOK TIME40 mins

TOTAL TIME45 mins

SERVINGS4 servings

Ingredients

• 2 pounds waxy potatoes (red or yellow)

• 2 tablespoons canola oil, plus more as needed

• 1 large yellow or white onion, diced

• 6 slices (6 to 7 ounces) bacon, chopped

• 1 tablespoon unsalted butter

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

Method

1. Boil the potatoes: 

   After scrubbing the potatoes, add them to a large pot of cold water. Set over medium-high heat and bring to a boil. Cook for about 10 minutes, then test with a paring knife; the knife should easily poke through to the center of the potato without too much effort. 

   SIMPLE TIP!

   The cook time for your potatoes will depend on their size. You may want to check on small potatoes earlier, and large potatoes will take longer.
   

   When done, drain well into a colander set in the sink. Carefully (because they’re still hot) slice into rounds between 1/4 and 1/2 inch thick.
2. Fry the potatoes:

   Add the oil to a large nonstick frying pan over medium heat. Once hot, add as many of the potatoes as you can in an even layer and let cook on one side until golden brown, 4 to 7 minutes. Flip them and let cook for another 3 to 5 minutes. 

   Remove the golden brown potatoes onto a large plate and cook the remaining potatoes until they’re all crisp on both sides, adding more oil to the pan as needed.
3. Finish and serve:

   Add the cooked potatoes back into the pan and add the onion, bacon, and butter. Season with salt and pepper and let cook until the onions are softened and the bacon is slightly crisp, about 5 minutes. Serve immediately.

   Leftover bratkartoffeln will keep in an airtight container in the fridge for up to 5 days. Reheat in a frying pan with a little vegetable oil until hot all the way through, about 10 minutes.

4. https://tinyurl.com/24rd2bj8

For the Ultimate Potatoes, Use This German Technique

 

Bratkartoffeln (German Cottage Fries)

PREP TIME5 mins

COOK TIME40 mins

TOTAL TIME45 mins

SERVINGS4 servings

Ingredients

• 2 pounds waxy potatoes (red or yellow)

• 2 tablespoons canola oil, plus more as needed

• 1 large yellow or white onion, diced

• 6 slices (6 to 7 ounces) bacon, chopped

• 1 tablespoon unsalted butter

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

Method

1. Boil the potatoes: 

   After scrubbing the potatoes, add them to a large pot of cold water. Set over medium-high heat and bring to a boil. Cook for about 10 minutes, then test with a paring knife; the knife should easily poke through to the center of the potato without too much effort. 

   SIMPLE TIP!

   The cook time for your potatoes will depend on their size. You may want to check on small potatoes earlier, and large potatoes will take longer.
   

   When done, drain well into a colander set in the sink. Carefully (because they’re still hot) slice into rounds between 1/4 and 1/2 inch thick.
2. Fry the potatoes:

   Add the oil to a large nonstick frying pan over medium heat. Once hot, add as many of the potatoes as you can in an even layer and let cook on one side until golden brown, 4 to 7 minutes. Flip them and let cook for another 3 to 5 minutes. 

   Remove the golden brown potatoes onto a large plate and cook the remaining potatoes until they’re all crisp on both sides, adding more oil to the pan as needed.
3. Finish and serve:

   Add the cooked potatoes back into the pan and add the onion, bacon, and butter. Season with salt and pepper and let cook until the onions are softened and the bacon is slightly crisp, about 5 minutes. Serve immediately.

   Leftover bratkartoffeln will keep in an airtight container in the fridge for up to 5 days. Reheat in a frying pan with a little vegetable oil until hot all the way through, about 10 minutes.

4. https://tinyurl.com/24rd2bj8

Aromatic olive oil mash by Yotam Ottolenghi.

- Yotam Ottolenghi’s potato recipes | Food | The Guardian
Olive oil-based mashed potatoes are good with oily fish or steamed vegetables, for when you prefer keeping things lighter and less creamy. I’ve used thyme, mint, lemon and garlic to flavour the potatoes when they are boiled, but there’s no reason not to experiment with different herbs.

Prep 8 min
Cook 30 min
Serves 4 as a side dish

1kg desiree potatoes, peeled and cut into 3cm pieces
5g thyme sprigs (about 6 sprigs)
10g mint sprigs (about 3 sprigs)
4 garlic cloves, peeled
1 lemon – peel finely shaved into 5 long strips
Salt and black pepper
100ml olive oil

For the topping
60ml olive oil
1 garlic clove, peeled and crushed
2 tsp thyme leaves, finely chopped
About 8 mint leaves, finely chopped (to get 2 tsp)
1 lemon – zest finely grated, then juiced to get 1 tbsp

Put the potatoes, thyme, mint, garlic, lemon peel and two teaspoons of salt in a large saucepan. Cover with enough cold water to come 2cm above the potatoes, bring to a boil and leave to simmer gently for 20-25 minutes, until the potatoes are soft enough to mash.

While the potatoes are cooking, make the topping. Put the oil, garlic, thyme, mint, lemon zest and juice in a small bowl with an eighth of a teaspoon of salt and a good grind of pepper, and stir to combine.

Drain the cooked potatoes into a sieve set over a large bowl (you’ll need some of the cooking water later, so don’t throw it all away). Pick out the thyme and mint, then return the potatoes to the pan with the garlic and lemon peel. Using a masher, mash the potatoes; as you go, slowly add 100ml oil and 120ml of the aromatic cooking water, until you have a smooth mash.

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Transfer the mash to a platter and use the back of a spoon to make little dips all over the surface. Drizzle the herb and garlic oil evenly over the top and finish with a good grind of black pepper.

Aromatic olive oil mash by Yotam Ottolenghi.

- Yotam Ottolenghi’s potato recipes | Food | The Guardian
Olive oil-based mashed potatoes are good with oily fish or steamed vegetables, for when you prefer keeping things lighter and less creamy. I’ve used thyme, mint, lemon and garlic to flavour the potatoes when they are boiled, but there’s no reason not to experiment with different herbs.

Prep 8 min
Cook 30 min
Serves 4 as a side dish