Pan fried, golden brown, red potatoes are glazed in an apple cider vinegar pan sauce with crumbled bacon and chopped green onions. This German Fried Potatoes recipe delivers on flavor and is a great side dish anytime of year!
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German Fried Potatoes
This is my version of a great fried potato classic. In this recipe red potatoes are quartered or sliced into any size, get fried or deep-fried in the fat of rendered bacon, with additional ingredients such as onion, green onions or green bell pepper. For the tangy sauce I typically use apple cider vinegar which the potatoes soak up.
I often times like the addition of balsamic vinegar for a great twist just before serving, too.
If your potatoes are too big, or to cut down on the cooking time when frying, I sometimes quarter the potatoes as directed and drop into boiling, salted water until fork tender. Be sure to drain and shake excess water and then add them to the frying pan to brown and get crispy in bacon fat.
How to make these German Fried Potatoes
- In a large skillet over medium-high heat render the bacon until crispy. Remove from pan and allow to drain on paper towel. Fry potatoes in bacon fat until golden brown and crispy on all sides. Season with a pinch of kosher salt and black pepper and set aside with bacon.
- Add flour to pan, stir and cook for a minute or two in the remaining bacon fat. Add the apple cider vinegar, chicken broth and scrape pan to pick up all the bits. Sauce will thicken.
- Add green onions, bacon and potatoes to the pan, stirring to coat all. Serve immediately. Top with more green onions if desired.
What kind of potatoes can I use?
So many potatoes, so little time! For my German Fried Potatoes recipe my go to are small red potatoes, but here are some alternatives to suit anyone!
- Red Potatoes – With their waxy, moist, smooth and creamy texture, red potatoes are subtly sweet in flavor and boast a medium sugar content: Chieftain, Norland, Red La Soda, Pontiac and Ruby
- Yellow Potatoes – Yellow potatoes have a subtly sweet, rich and buttery flavor and a medium sugar content: Yukon Gold, Yellow Finn, Agata, Santina and Bintje
- White Potatoes – These are medium-starch potatoes with a slightly creamy, dense texture and thin, delicate skin. White potatoes have a subtly sweet and mild flavor and low sugar content: White Rose, Cascade, Superior, Kennebec and Cobbler
This recipe first appeared on Kevin Is Cooking February 2013 and has been updated with new photos.