German Potatoes with Parsley Recipe

German potatoes in Germany are called bratkartoffeln. This favourite potato side dish is often served with schnitzel, pork or just about anything. If you are looking for another way to serve potatoes this recipe is for you

These ever so tasty potatoes are slightly crispy on the outside and soft on the inside seasoned with an onion parsley butter sauce. Traditionally the potatoes are fried in butter or oil making them absorb a lot of fat. In this recipe, they are boiled first and then cooked in the sauce. Cooking them this way will cut back on fat absorption and still keep the same flavour. For a variation of German Potatoes, you can add caraway, marjoram or bacon


1 ½ pound russet potatoes (about 4 potatoes), peel and slice to ¾-inch thick pieces
2 Tbsp. butter
1 Tbsp. extra virgin olive oil
1 small onion, thinly sliced
½ cup chopped fresh curly parsley
Sea salt and freshly ground black pepper to taste


Cook potatoes in water with 1 tsp. of salt until just tender. About 8 – 10 minutes (do not overcook)
Drain potatoes and shake until roughed up on the outside. Set aside
In a large skillet over medium-low heat, heat butter and olive oil. Add onions and sauté until soft. About 5 minutes. Add parsley and cook one more minute
Increase heat to medium-high and add cooked potatoes. While stirring cook the potatoes for 5 more minutes, until the potatoes are slightly brown and are covered with onion and parsley. Season with salt and pepper. Cover and keep warm until ready to serve

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