Fried potatoes, or Bratkartoffeln is one of the classics of the german cuisine. When visiting Bavaria, chances are you’ll have it on your plate sooner or later. I guess my luck then because it’s one of my favourite dishes, even though I haven’t cooked it in a while. It’s nothing fancy, but a rather simple and very easy meal, especially since you can cook the potatoes the day before. My parents used to make it with eggs, which is very country style. I tend to experiment and believe that you can make a fancy meal with everything. So I paired one of my favourite dishes with one of my favourite vegetables. And ta da! I got something amazing with a very little effort.
Serves 2-4 (depending if you want to share)
Preparation time: 15min Cooking time: 30min
Ca 300g asparagus
300g potatoes (medium sized)
2 tbsp butter
1tbsp dijon mustard
1 tsp white wine winegar
1/2 tsp sugar
150g creme fraiche
1 egg yolk
Wash the potatoes, but don’t peel them. Place them in a pot and cover with water. Bring to the boil, then cook over a low heat for ca 15min. Drain them and set aside for few minutes until cool enough to peel, then cut into ca 1cm thick slices.
While waiting for the potatoes to cool, mix mustard, vinegar and the sugar together. Stir crème fraîche and the egg yolk together until smooth, then add to the mustard mix. Season with salt.
Peel the onion and finely chop. Heat the pan and add the butter. When melted add the onion and fry until golden. Add the cut potatoes and fry stirring ca 10min, until a little burned. Salt to taste.
In the meantime, wash and peel the aspargus. Put them to a pot and cover with water. Bring to the boil and cook on small heat ca 5-7min. Sieve and set aside. Arrange the potatoes and asparagus on the plates, pour the sauce as desired.