Best 3 Kishs German Fried Potatoes Recipes

**Discover Kish's German Fried Potatoes: A Symphony of Flavors and Culinary Delights**

Embark on a culinary journey to savor the delectable Kish's German fried potatoes, a dish renowned for its crispy-on-the-outside, soft-on-the-inside texture and a symphony of flavors that dance on your palate. These golden-brown potato gems, also known as Bratkartoffeln, are a staple in German cuisine, often served as a hearty side dish to accompany traditional meat dishes like sausages, schnitzel, or roast pork. With variations ranging from the classic recipe to modern interpretations infused with herbs, spices, and additional ingredients, Kish's German fried potatoes offer a versatile canvas for culinary exploration. Join us as we delve into the secrets behind this beloved dish and present a collection of recipes that cater to diverse tastes and preferences, ensuring an unforgettable gastronomic experience.

Let's cook with our recipes!

KISH'S GERMAN FRIED POTATOES

Kish's German Fried Potatoes image

Make and share this Kish's German Fried Potatoes recipe from Food.com.

Provided by CJAY8248

Categories Potato

Time 50m

Yield 2 cups potatoes, 4 serving(s)

Number Of Ingredients 3

Ingredients

2 cups potatoes, cooked (See note at bottom)
6 slices bacon, chopped
salt, pepper, and paprika to taste

Steps:

Cut up 6 slices of good thick smoked bacon. Put in pan till halfway cooked. Add 2 cups diced or thinly sliced potatoes. Cook until nicely browned. Season to taste.
If you do not want the bacon with the potatoes, simply remove them after they are cooked and then add the potatoes to the bacon grease.
Note: Boil potatoes in water till fork tender. You may keep the skins on or simply peel after they are cool enough to handle.
Boiled potatoes and raw potatoes have a different taste when they are fried. I love them both, and it's your own personal preference what you choose.

GERMAN FRIED POTATOES

German Fried Potatoes image

My Grandmother got this recipe when she and my mom lived in Germany. This is my all time favorite way to fix potatoes.

Provided by chris_tam

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs potatoes, any kind
1 lb bacon, maple flavored, cut in 1-inch pieces
2 large onions, diced
1 bunch fresh parsley, chopped
salt and pepper
1 cup olive oil, for frying

Steps:

Wash potatoes.
Sometimes I peel the potatoes and sometimes I don't. It's good either way.
Slice the potatoes into 1/8-inch thick slices.
I take frozen bacon because it's easier to cut and cut strips down the side to get my one inch pieces.
Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep. Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.
Cook on medium high heat, stirring and watching so that potatoes don't burn because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.
You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.
Good with steaks and a salad.
Estimated on servings time to make.

GERMAN HOME FRIED POTATOES

German Home Fried Potatoes image

This recipe is from Horst Mager owner of the Rheinlander in Portland, Oregon. We love the food at the Rheinlander and Gustav's(another of his restaurants)

Provided by Lavender Lynn

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

12 red potatoes, small
1 red onion, cut in julienne
1 garlic clove, crushed
2 tablespoons canola oil
2 tablespoons olive oil
2 tablespoons chives or 2 tablespoons parsley, chopped
salt and pepper

Steps:

Cook potatoes in their jackets, until done.
Cool slightly and peel.
Cut into thin slices while still warm.
In a non-stick skillet, add a mixture of canola oil and olive oil- just enough to coat the bottom of pan.
Heat oil and add potato slices, garlic, and onion.
Season with salt and pepper.
Saute until golden brown.
Sprinkle liberally with chopped chives or parsley.

Nutrition Facts : Calories 581.4, Fat 14.7, SaturatedFat 1.7, Sodium 116.4, Carbohydrate 104.5, Fiber 11.4, Sugar 9.4, Protein 12.5

Tips:

Use a combination of waxy and starchy potatoes for the best results. Waxy potatoes will hold their shape better, while starchy potatoes will become more tender and creamy.
Cut the potatoes into even-sized pieces to ensure that they cook evenly.
Soak the potatoes in cold water for at least 30 minutes before frying. This will help to remove excess starch and prevent the potatoes from sticking together.
Heat the oil to the correct temperature before adding the potatoes. The oil should be hot enough to sizzle when the potatoes are added, but not so hot that it smokes.
Fry the potatoes in batches to avoid overcrowding the pan. This will help to ensure that the potatoes cook evenly and don't stick together.
Stir the potatoes occasionally while they are frying to prevent them from burning.
When the potatoes are golden brown and crispy, remove them from the oil and drain on paper towels.
Season the potatoes with salt and pepper, or other desired seasonings, while they are still hot.

Conclusion:

German fried potatoes are a delicious and versatile side dish that can be served with a variety of main courses. They are also a popular snack or appetizer. With a few simple tips, you can easily make German fried potatoes at home that are just as good as the ones you get at a restaurant. So next time you're looking for a tasty and easy side dish, give German fried potatoes a try!