Sounds simple, but is a) the best thing a potato can become and b) absolutely-typical German, as German as it can be. Specialized Bratkartoffel-cooks in Germany go through years of training. The first year they are just standing in the field to get a feel for the potatoes; learning how to peel them then takes another two years!
Grease a pan liberally, then add more oil. Do not use butter and don’t skimp on the oil, it’s supposed to be greasy delicious.
Add potatoes. Don’t overcrowd the pan.
Cook over medium heat for a couple of minutes, until potatoes start to brown.
Keep cooking and stir / shake occasionally. You want a crust to form. Scrape the bottom of the pan and keep cooking.
Season with salt and pepper, add some parsley if you like.
Typically served as a side dish with fried egg, salad, or schnitzel, but delicious as a meal on their own as well. Try adding bacon! Yes, potatoes need to be boiled beforehand, it will not work with fresh potatoes. In the end, the potatoes should have a nice, brown crust but not be burned, and should have soaked up almost all the oil.
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