on the Braai
- 1kg Potatoes
- 2 Tbsp of good olive oil
- 4 Tbsp of Butter
- 2 finely chopped Onions
- 120g Bacon or bacon bits
- ¼ bunch of Parsley, chopped
- ½ tsp Marjoram
- Salt & Pepper
- Large cast iron or steel pan
- Peel the potatoes and cut into 5mm slices.
Pro Tip: In Germany the best type of potatoes for this dish are the “festkochend” types.
Pro Tip: Place the sliced potatoes into cold water and let it stand for 15 minutes. This extracts some of the starch. And less starch means crunchier potatoes!
- Make a medium – fire and heat a bit of Olive Oil and butter in a pan.
Pro Tip: The best fat to use is goose fat. I saved my goose fat from the goose we smoked a few weeks ago and used that. Butter and olive oil is a good alternative.
- Add the bacon and the onions to the pan and cook until the onions are done. Remove and place in a separate bowl.
- Add rest of the butter and olive oil to the pan and let it heat up properly. Make sure the bottom of the pan is fully coated so that the potatoes can fry properly.
- Salt the potatoes and add the marjoram. Let the potatoes fry for the next 15 to 20 minutes (depending on thickness) until done.
Pro Tip: Make sure there is enough fat in the pan to ensure the potatoes does not burn. Also do not stir too often – allow the potatoes enough time to crisp up while it is lying in the hot fat.
Pro Tip: If you want really crispy potatoes add a bit of Semolina (Deutsch = Grieß) to the potatoes.
- Once the potatoes are done, add the bacon and onions, fry another 3 minutes, and remove from heat.
Dish into a serving plate, garnish with parsley and enjoy!