Für alle, die eine Portion guter alter Hausmannskost zu schätzen wissen, gibt es wohl kaum etwas Besseres als knusprig gebratene Kartoffeln. Und wenn es um ein klassisches, traditionelles Rezept geht, lässt sich Omas Methode nicht überbieten. Mit ihrer besonderen Zubereitungsweise gelingen die knusprigen Bratkartoffeln garantiert und werden zu einem neuen Favoriten auf jedem Speiseplan.

Knusprige Bratkartoffeln zubereiten - Omas Rezept

“We love readers again” Kalle Cooks today on special request one charming young lady does it fried potatoes, and that’s exactly what I’m showing you. Stand weeks ago now and what I do recommend he cooks mine properly fresh jacket potatoes, that’s a lot faster than if we had the potatoes we would also have to peel because I always find it easy to peel faster than peeling, that means put a potato on top recommend a little salty into the water still a little bit caraway to enter it’s very clear they’re cooking if you piste in with the fork the potato is completely out again.

It is then they will have fallen now done, and these potatoes are so quick. Knife is of course great that one in such a large kitchen knife, and these potatoes are now on fold sliced. It’s important that these slices are not too thin cut because if we make them too thin, then it is in principle that we are in the pan afterward many broken ones potatoes. We have a small flag; we’ll make it hot, and now my recommendation, of course, you can now enter the whole stall of jacket potatoes here and start frying; something happens, and the potato succumbs to several layers, on top of each other, like then they should turn brown.

Now let’s play; we’re only for two people like rain like fried potatoes slices really nice next to each other purely dear camera woman at this point best regards came came today the Jackie is free for that, they say daily, but hello, that’s the tech I that makes me very happy that she is there today. We put the roasted potatoes; make it easy for us put them next to each other in the pan in.

I know that’s a little over the top, but I want to now show you guys it really right goes well. Ok, so camera woman films completely sell short wire, ok now don’t season here paint a little pepper in flight as always give a little bit. Spoon salt, and we have in the pan a cold-pressed olive oil that is up to this moment; we have one purely legal food that’s important to me because we do later from the vegan eat one more for those with meat, don’t eat having problems ok.

Important is huge fried potato flag just look. Herein please shouldn’t please now stick look if that slips then you have in the pan suitable for I recommend fried potatoes, I am always asked what color it doesn’t fit which flag, but name which one.

I take a flag only for mine egg dishes a flag for mine mushroom dishes mushrooms always stick in the pan. A flag only for meat, and as I said one for mine fried potatoes, there is nothing else purely then it can’t go that way either camera stays there for a second but purely how nice that earlier here we’re going to shoot it all over again.

Everything by hand; I know mine in my big kitchen head my chef the Kim greetings at this point; you would laugh I’m dead now because the boss still has never hand-fried potatoes all turned over individually that’s almost bumpy, but today it’s about that a perfect fried potato too.

Do, and then that must be allowed how it goes on from the I’ll show you the other side like this. These are fried potatoes and checked the flag again is something of an awesome there, nothing sticks, and they already have this nice color, and we already feel and we see before everyone thinks it has to be crispy.

We are giving vegan components there now just a place and one some fresh herbs swirl it through and everything is great we have fried potatoes vegan type we want but a little more today do that means we go in now, therefore, trust the meat history. Me a little bit now just add mixed bacon a little bit, and we need them now that means we give the bacon relatively later when the fried potatoes chance takes advantage because bacon brings a bit of course moisture with, and of course, that’s bad for I now prove our advice potatoes.

To you that I can also swing ok so have a look here fried potatoes with bacon that looks pretty good in I also give this moment I already have onion prepared and prove to me that I onion cutting can simply be onions the same goes for the onions.

Important as the onion please always close in because should be but you shouldn’t burn it my mouth is watering now together Jackie doesn’t do it either. Yes, I’m happy with the camera again we just looked at it that way now from there have the fried potatoes all write nice brown and in between bacon and onions as soon as the onions are even now.

Otherwise, it’s called a little bit melted be that it is fun to give we add fresh herbs to this in this just fall a little chives which is also a good thing want to try it in the fried potatoes now instead of chives 2 Jan in, and when we go Mediterranean or away are now also a little rosemary.

You can play, and there you can really do what you want it to be very traditional now that’s one North German fried potatoes you can now eat massive or one portion sulz or whatever you were so that and fried potatoes. I’m trying now I’m trying now one where I am determined the schnute burn really tasty we’re really hot now served.

I hope that I share with you the topic of help fried potatoes a bit could I’m here again, turn on please forget what would not subscribe. I’m very happy I’m your free next week with you again have a look in my playlist no there, there are a lot of vegetarian things lots of vegans take a look around I would be happy asparagus time looks asparagus, no I am can I am gone.

I love you goodbye bye.
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