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Oma's Stovetop Crispy Roast Potatoes ❤️

➤ by Oma Gerhild Fulson

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Pan-fried crispy potatoes, just like Oma used to make. Try these. You'll like them.

These pan-fried crispy roast potatoes, aka gebratene Kartoffeln, are so quick and easy to make. They'll become one of your favorites to add to your collection of easy lunch recipes as well as for dinner.

If you have new potatoes or ones that have a fairly thin skin, just leave the skins on, wash by scrubbing well, and cut into wedges or chunks.

Thick-skinned potatoes should be peeled first. Cut a medium-sized potato into 4 to 6 pieces. Season with salt and pepper (freshly ground, if possible) or use your favorite seasoning salt. Now, just fry! Done! Easy!

You can add parsley, chives, and/or oregano, or your favorite herb. Personally, I could just eat a whole plateful of roast potatoes and be satisfied!

Cooking Tips ...

  • Use a large frying pan that has a flat bottom and that will hold your potatoes in no more than two layers.
  • Use either just oil (preferably olive oil) or butter, or a combination of the two.

Among fried potato recipes, this is my favorite if I've forgotten to pre-cook potatoes to make Bratkartoffeln and all I have is raw potatoes.

Most roasted potato recipes are done in the oven, but they take a lot longer to make, delicious ... if one has time.

Oma says,

This stovetop version is a great alternative to the traditional 'Bratkartoffeln' when you don't have leftover cooked potatoes.

To make this dish even faster, slice the raw potatoes instead of using chunks. That's MY quick version when I feel like I need a 'potato fix'!

Oma's Stovetop Crispy Roast Potatoes ❤️

Ingredients:

  • 1 - 2 raw potatoes per person, cut into wedges or chunks, peeled if necessary
  • oil and/or butter to cover bottom of pan
  • salt and pepper
  • additional seasonings if desired, such as parsley, chives, and/or oregano

Instructions:

  • Heat oil and/or butter in fry pan on high heat.
  • Add potatoes. Use spatula to toss potatoes to coat all sides with hot oil. Fry until browned. Using spatula, flip over browned potatoes and continue frying until most are browned. Add more butter or oil if necessary. Cover frying pan with lid.
  • Lower heat to medium and continue to fry, occasionally flipping potatoes over, being careful not to let them burn.
  • Depending on the size of the potatoes wedges or chunks, they should be tender in about 15 minutes. Remove lid for last few minutes to help crisp potatoes.
  • Season with salt, pepper, and any other seasonings if desired.

Hints:

  • Add some diced onion about halfway through cooking time.

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Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

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Pan-fried crispy potatoes, just like Oma used to make. Try these. You'll like them.

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