Pan-Fried Potatoes with Kale, also known as Bratkartoffeln, is a one-pan wonder that brings together crispy golden potatoes, smoky bacon, tender onions, and earthy kale. This dish is hearty enough to stand on its own as a light dinner but shines just as brightly as a side. With simple ingredients and straightforward steps, this recipe proves that everyday cooking can be both easy and delicious. Effortless to prepare and packed with flavour, it’s comfort food with a fresh, elevated twist—because adding kale makes everything better!
Ingredients for Crispy Potatoes with Bacon and Kale
This dish comes together with a handful of humble ingredients:
- Potatoes: Use new or baby potatoes for their creamy texture and easy prep. Pre-cooking is key for perfect frying!
- Bacon: Smoked bacon adds salty, savoury depth—don’t skip it!
- Onions: Yellow onions or shallots caramelise beautifully in the pan.
- Kale: Tuscan kale (also known as lacinato or dinosaur kale) adds a tender, earthy touch.
- Olive Oil or Butter: Essential for that gorgeous golden crust.
Pro Tip: Cooking your potatoes the day before not only saves time but ensures they fry up extra crispy. Bonus: If you use new or baby potatoes, you can skip the peeling altogether for an even easier prep!
How to Make Pan-Fried Potatoes with Tuscan Kale
This easy and quick recipe comes together in just a few simple steps, making it perfect for busy weeknights or last-minute meals.
- Prepare the Potatoes: Boil potatoes in salted water until tender, then drain and cool. For larger potatoes, peel them after cooking. Once cooled, slice into even rounds.
- Fry the Potatoes: Sauté bacon in a large skillet until the fat renders. Add the sliced potatoes in an even layer, season with salt and pepper, and fry until golden and crispy, flipping gently to avoid breaking them apart.
- Add the Veggies: Stir in onions and kale, cooking until the onions are tender and the kale is wilted. Adjust seasoning, and serve hot. That’s it! Dinner is served.
For precise measurements, head to the printable recipe card below.
German-Style Potatoes with Bacon and Kale FAQ
Waxy varieties, red potatoes, or baby potatoes are ideal because they hold their shape well during frying, ensuring that perfect crispy exterior and tender center.
Absolutely! Skip the bacon and add a pinch of smoked paprika for a subtle smoky flavour.
Yes! Reheat in a skillet over medium heat for 5–7 minutes to bring back that crispy texture. For a heartier twist, top the reheated potatoes with a fried egg or mix them with a little egg and cream to transform the dish into “Bauernfrühstück” (a traditional German farmer’s breakfast).
Why You’ll Love These Golden Fried Potatoes
- Crispy Potato Perfection: Golden, crunchy edges meet tender centres—potato heaven.
- Savoury & Satisfying: Smoky bacon and caramelised onions take this to the next level.
- Simple Ingredients, Big Flavour: Everyday staples transform into something truly special.
- A Healthy Spin: Tuscan kale sneaks in a dose of greens without overpowering the dish.
- Quick Cleanup: One skillet, one amazing meal.
If you love this pan-fried potato dish, you’re in for a treat with these equally delicious and easy recipes. Try my Oven-Roasted Potatoes with Lacinato Kale for a crispy and wholesome side, the flavourful Kale, Potato and Mushroom Tortilla for a satisfying twist, or the zesty Greek Skillet Potatoes for a Mediterranean-inspired favourite.
Pan Fried Potatoes with Kale
Ingredients
- 1 kg new potatoes, pre-cooked (preferably from the day before)
- 3–4 tablespoons olive oil (or clarified butter/ghee)
- 100 g smoked bacon, diced
- 2 small yellow onions, diced (or shallots)
- small bunch of Tuscan kale (8 stems), de-stemmed, washed, and chopped
- sea salt and freshly ground pepper, to taste
Method
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Cook the Potatoes: Wash the potatoes thoroughly, scrubbing if needed. Place them in a pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15 minutes or until the potatoes can be easily pierced with a knife. Set the potatoes aside to cool completely for best texture. For optimal results, prepare them a day ahead and refrigerate.
Tip: If using larger potatoes, peel them after cooking. To do so, drain the potatoes and briefly rinse under cold water to stop the cooking process. Let them cool slightly, then peel while still warm.
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Fry the Potatoes: Slice the cooled potatoes into 1/2 cm thick slices. Heat the olive oil (or clarified butter) in a large, non-stick frying pan (about 28 cm) over medium heat. Add the diced bacon and sauté for 1-2 minutes, until the fat renders.
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Spread the potato slices evenly in the pan. Season with salt and pepper. Let the potatoes cook undisturbed for 5–6 minutes to form a golden crust. Gently flip them and continue frying for another 8–10 minutes, flipping occasionally, until they are golden and crispy on all sides. Tip: Handle the potatoes carefully to keep the slices intact.
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Add Onions and Kale: Stir in the diced onions and chopped kale. Cook for 5–6 minutes, stirring occasionally, until the onions are soft and the kale has wilted and become tender. Adjust the seasoning with additional salt and pepper to taste. Serve immediately and enjoy!
Notes
- Serve the pan-fried potatoes hot as a hearty side dish or a satisfying light main. They pair beautifully with roasted meats, grilled fish, or a simple fresh green salad.
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