German Fried Potatoes | The Jewish Week | Food & Wine

German Fried Potatoes

German Fried Potatoes

German Fried Potatoes | Courtesy of Ronnie Fein

4-6 Servings

45 min

1 hr

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2 lbs. small white or red potatoes

3 tbsp. goose fat (or use chicken fat or butter)

2 tbsp. olive oil

1 medium onion, chopped, optional

2 tsp. paprika

salt and freshly ground black pepper to taste


Place the potatoes in a large saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 15 minutes or until the potatoes are tender and can be pierced with the tip of a small sharp knife. Drain the potatoes under cold water. Peel the potatoes and cut them into smaller chunks. Heat the goose fat and olive oil in a large sauté pan, preferably cast iron. Add the onion, if used, and the potatoes. Sprinkle with the paprika and salt and pepper. Cook over medium heat, turning the potatoes from time to time to crisp the surface.