Over the weekend we went up into the mountains with a friend to do some hiking and we had a lunch which included bratkartoffeln – which translates simply as fried potatoes, but it's much, much more. Bratkartoffeln are my new number one comfort food. During lunch we discussed and rated all the salt, fat and potato combinations: Mr Pork felt that mashed potatoes with butter were his number one but they had to have gravy with them and our friend wanted big fat chips as his number one. We agreed that there wasn't a combination of potato, salt and fat that we'd refuse but then the blokes widened it out into any carbohydrate with salt and fat. Favourite pasta dishes, pies, yorkshire puddings and so on. Then Mr Pork decided that why should we stop at salt and fat – we should include all the sugar, fat and carbohydrates too like cake and biscuits and we basically decided that carbohydrates mixed with anything were pretty fab.
The recipe for bratkartoffeln translates as:
750 grammes waxy potatoes
3 – 4 desertspoons pork dripping
a good slug olive oil
3 small onions
150 grammes pancetta
salt and pepper
slice the potatoes (raw) into 2mm thickness – heat oil and dripping in a heavy frying pan – do not spare the amount of fat because the potatoes must swim in it (that's a direct translation!)- you can always drain them on kitchen paper. Put potatoes into hot fat and reduce heat. Keep an eye on the potatoes while you slice the onions and cube the pancetta – keep turning the potatoes every 4 or 5 mins and after 30 mins add bacon and onions and then cook for another 15 minutes and then add salt and pepper and then eat them.