Bratkartoffeln Austrian
Tiroler Gröstl-style Austrian pan-fried potatoes: boiled waxy potatoes sliced and pan-fried in clarified butter with sweet onions, caraway seeds, and marjoram until deeply golden and shatteringly crisp.
Ingredients
- • 800g firm waxy potatoes (Heurige or Kipfler), boiled in skins the day before
- • 1 large yellow onion, finely sliced into rings
- • 40g clarified butter (Butterschmalz)
- • 1 tsp whole caraway seeds (Kümmel)
- • 1 tsp dried marjoram
- • 2 tbsp fresh parsley, chopped
- • Sea salt flakes and freshly ground black pepper
Preparation Steps
Peel the cold pre-boiled potatoes. Slice into neat 5mm thick rounds using a sharp knife.
Heat the clarified butter in a large heavy cast-iron skillet over medium-high heat until hot. Lay the potato slices in a single layer without crowding. Fry undisturbed for 5 to 6 minutes until the undersides develop a deep golden-brown crust.
Flip the potatoes with a metal spatula. Add the sliced onions, whole caraway seeds, and dried marjoram to the pan. Continue frying for 6 to 8 minutes, turning occasionally so the onions soften and brown while the potatoes crisp up.
Season generously with sea salt flakes and freshly ground black pepper. Toss in the freshly chopped parsley and serve immediately piping hot from the skillet.