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Wine with your meal: Crispy Pfälzer Gebreedelde and a glass of Müller-Thurgau.

Gebreedelde (fried potatoes)

Gebreedelde are the centerpiece of Palatinate home cooking and refer to crispy fried potato slices that are traditionally made from raw potatoes. Slowly fried in a heavy iron pan with bacon and onions, they develop an incomparable aroma and a golden-brown crust. The trick is to regulate the heat so that the potatoes become soft at the core while achieving maximum crispiness on the outside. This recipe is a must for any lover of regional cuisine and tastes best accompanied by a cool glass of Palatinate Müller-Thurgau.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main course, Supplement
Cuisine German, Palatinate cuisine
Servings 2 Servings
Calories 540 kcal

Cooking utensils

  • 1 Large iron pan or heavy coated pan
  • 1 spatula
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Kitchen paper

Ingredients
  

The basis

  • 600 g Potatoes waxy, e.g. Linda or Sieglinde
  • 3 Tbsp clarified butter or lard
  • 80 g Bacon cubes smoked
  • 1 large onion into fine strips or cubes

Spices

  • Salt and freshly ground black pepper
  • 1 teaspoon dried marjoram optional
  • Fresh parsley for sprinkling

Preparation
 

Preparation:

  • Peel the potatoes and cut into approx. 3 mm thin slices.
  • Wash the potato slices in cold water to remove excess starch.
  • Pat the slices dry very thoroughly with kitchen paper.
  • Peel and finely chop the onion.

Cooking steps:

  • Heat the clarified butter in the iron pan over a medium to high heat.
  • Place the potato slices evenly in the pan.
  • First fry the potatoes for about 5 minutes without turning.
  • Only turn carefully when the underside starts to take on color.
  • Reduce the heat slightly and continue to fry for about 15 minutes.
  • Only turn occasionally so that the slices do not break.
  • About halfway through, add the diced bacon.
  • Stir in the onions about 5 minutes before the end of the cooking time.
  • Fry until the onions are translucent and the potatoes are golden brown.

Dressing:

  • Only season the fried potatoes with salt, pepper and marjoram at the very end.
  • Serve on plates or directly in the pan.
  • Sprinkle with freshly chopped parsley.

Recommended sides:

  • Palatinate white cheese (curd cheese with herbs)
  • A fresh green leaf salad
  • Two fried eggs

Nutritional values per portion

Calories: 540kcalCarbohydrates: 52gProtein: 14gFat: 32g
Keyword Bacon, Crispy, Fried potatoes, Gebreedelde, Iron pan, Müller-Thurgau, Onions, Palatinate cuisine, Regional recipe, Wine with food
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