Oliver Schick-
To celebrate, here's
My favourite way of preparing Bratkartoffles
Needed:
large bowl with cold water, one or two large non-stick (!) pans with fitting lids.
Sharp knife and a cutting board. Clean dish towel.
Potatoes and yellow onions.Preparation:
Peel potatoes, slice them, and put in bowl with water (this will leech part of the starch out).
Peel and chop onions, set aside.
Heat pan(s) on medium-high.
Strain potatoe slices, and wrap in dish cloth.Arrange a layer of potato slices in the pan(s), they all need to lay flat on the surface.
Put lid on and just let the magic happen (read: be a little patient).
Give them a shake every two minutes or so and flip them over once you see one side is nice and brown-ish; remember though the key here is to keep the heat medium not high and to keep the lid closed as much as possible, so don't peek every 10 seconds. The moisture in the potatoes combined with the heat will cook the slices perfectly, giving you nice and crisp Bratkartoffels instead of the soggy shit you get in your uni canteen.
When you see they're pretty much done but might do with another couple minute throw in the onions, give it all a stir, maybe add just a dash of oil and put the lid back on, to sauté / sear the onions.Serve with ketchup.
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salad
Just dug out the recipe I was using (once you've done those once or twice you can go freestyle pretty much, yet this really is a good starting point - pickling stuff for them for example is a-maa-zinggg)
https://minimalistbaker.com/bahn-mi-spring-rolls/
Here's also a photo from that site that should get you excited: