Puppyface and I have something in common. She’s a mutt, and so am I.

Even though my family’s ethnicity is a big ole melting pot, one part we’ve always identified with strongly is our German heritage. Maybe it’s because my Dad grew up in a very German part of Indiana (yes, those exist). Maybe it’s because those German genes are dominant. Maybe it’s because bratwurst and beer are so damn good. Whatever it is, German traditions—and specifically foods—are a pretty strong part of my family’s story.

Even though I had them pretty frequently as a kid, I’d completely forgotten about these potatoes until we ate at a Southern Indiana staple—the Log Inn—this summer. The Log Inn is known for a lot of things. It’s the oldest restaurant in Indiana. Abraham Lincoln ate there. It was a stop on the Underground Railroad. But what it’s most known for nowadays? The ridiculously delicious food. Including their off-the-menu, special order German fries. You’d hope a restaurant located in a town called “Haubstadt” would be able to make some good German fries, and man, do they ever.

My version has a whole lot less butter and bacon grease, but tastes almost as good. In the motherland, these potatoes are served as a side dish to almost anything, but here in the Johnston household, we like to serve them in place of hashbrowns for Sunday breakfast. A few eggs, a pile of German fries and CBS Sunday Morning? That’s pretty much the happiest Sunday I can think of.

Bratkartoffeln (German Fried Potatoes and Onions)

Bratkartoffeln (German Fried Potatoes and Onions)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

If you are in a rush, you can pierce the potatoes with a fork and then zap them in the microwave for a few minutes before slicing and frying. This helps the potatoes soften a lot more quickly than they would naturally in the frying pan.

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 4 russet potatoes, sliced into 1/8" slices
  • 2 medium onions, sliced into 1/4" slices
  • Salt and pepper, to taste

Instructions

  1. In a large skillet over medium-low heat, heat butter and olive oil until butter is melted. Add potatoes.
  2. Cook potatoes, stirring every few minutes, for about 15 minutes, or until potatoes are soft and sides are brown and crispy. Unless you have the world's largest frying pan, the potatoes won't be able to be in just one layer so they won't brown evenly. Part of the deliciousness of German fries is that some are crunchy and some are fluffy soft. Go with it.
  3. Once potatoes are done, remove from pan and place on a paper towel-lined plate. Set aside.
  4. In hot skillet, add onions and cook until just softened and beginning to caramelize, about 5 minutes.
  5. Add back in the potatoes, mix well and heat until potatoes are re-warmed. Remove from heat and season liberally with salt and pepper.
Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 325Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 168mgCarbohydrates: 42gFiber: 5gSugar: 4gProtein: 5g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

 

Do you eat any foods often from your cultural background?

 

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18 Comments

  1. Log inn German fries are to die for. I also love their slaw. We get to eat there once a year in auguSt during the frog follies car show. Would you know how to make their slaw. My grandma used to make it but she’s gone now. I love the way they make it.

  2. My dad learned how to cook these when he was stationed in Germany and France during WWII. So excited to find this perfect recipe – will bring back lots of memories (as well as adding calories 🙂

  3. Oh, Bratkartoffeln! Well, that really is a German tradition. But I have to add, that in Germany no one ever would eat them with the potato peel still on it. It is also made with a lot of unhealthy fat normally (resolidified butter is what LEO says to the German word). I really like your style of making them!

  4. My family comes from Germany and a very German part of France. I grew up eating these potatoes with a good smoked sausage and sauerkraut. I always get very German around the holidays with St. Nick’s Day coming up. My poor husband is likely to be seeing my German side next week thanks to your post.

  5. I have actually eaten at the Log Inn on a trip to visit some friends in Evansville! I will need to try these if I ever go back as well as make your version 🙂

  6. I didn’t realize potatoes like these were German! My mother has always made them, and she’s half-German, so I assume that’s where she gets them. We, too, eat them alongside fried eggs… though in France, that constitutes dinner, not breakfast!

  7. Being African-American, I grew up eating what is considered “soul food”. Now, my tastes tend towards other cultures Asian, Indian, German, Irish, Mexican etc. I love trying new foods. These potatoes look fabulous. I do believe I will be making these to go along with our Sunday omelets this weekend. Thanks so much for sharing!

  8. I am all about the German food as well! Perfect for the cold weather.

    Though i also learned to make lefse to celebrate my Scandinavian heritage 🙂