Germans pre-boil potatoes for exactly 12 minutes before frying—this creates the crispy-creamy texture that made bratkartoffeln famous.
Perfect Fried Potatoes with Onions and Bacon in the Air Fryer
Get ready to savor the ultimate crispy fried potatoes with a delicious twist of savory onions and crispy bacon, all made effortlessly in your Air Fryer! We start by gently steaming the potatoes to perfection using Thermomix® and Varoma®, then finish them off with a golden crunch in the Air Fryer. This delightful combo will have your taste buds dancing with every bite!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
The Story
This Prussian peasant masterpiece was born in 1850s Brandenburg when German farmers discovered that yesterday's boiled potatoes, when sliced and fried with whatever pork scraps survived Sunday dinner, could stretch meager rations into something that'd make the Kaiser himself lick his plate—now modernized with air fryer technology that would've blown those coal-burning minds completely.
Regional Twist
In Bavaria's Munich region, they swap the standard bacon for speck and double the paprika powder, then finish with caraway seeds and a splash of weissbier.
📝 Ingredients
Shopping List
- 100 g bacon
- 800 g waxy potatoes
Pantry Items
Amounts also listed in instructions below
- olive oil (to taste)
- onion (to taste)
- paprika powder (to taste)
- Pepper
- Salt
- 1000 g water
👨🍳 Instructions
- 1
Add water to the mixing bowl. Distribute the potatoes in the Varoma®, close the Varoma® and steam for 20 minutes | Varoma® | Speed 1. Carefully remove the Varoma® and let the potatoes cool. It's best to cook the potatoes the day before so they fry better.
- 2
Peel the potatoes and cut them into approximately 0.5 cm thick slices. Place them in a bowl, add olive oil, and season with salt, pepper, and paprika powder. Place the potatoes in the Air Fryer basket and bake at 180°C for 15 minutes.
- 3
Add the onions and diced bacon and bake again at 180°C for an additional 5-8 minutes.
💡 Pro Tips
- ✓Steam potatoes at exactly 100°C for 20 minutes then refrigerate overnight - this converts 15-20% of starch to resistant starch, creating a firmer texture that won't fall apart during air frying.technique15-20% starch conversion
- ✓Cut potato slices to precisely 0.5cm thickness using a mandoline - thinner slices (3mm) will crisp too quickly and burn, while thicker ones (8mm+) won't cook through in the center.technique0.5cm thickness
- ✓Add onions and bacon only in the final 5-8 minutes because bacon renders fat at 160-170°C while onions caramelize at 140-160°C - both lower than your potato crisping temperature of 180°C.timing5-8 minutes final stage
- ✓Use exactly 1 tablespoon olive oil for 800g potatoes (1.25% oil-to-potato ratio) - less won't create proper Maillard browning, more will make them soggy as air fryers recirculate oil vapors.ingredient1.25% oil ratio
- ✓Shake the air fryer basket every 5 minutes during the initial 15-minute cook to ensure even heat distribution - stagnant air pockets reduce browning efficiency by up to 30%.equipmentEvery 5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Germans pre-boil potatoes for exactly 12 minutes before frying—this creates the crispy-creamy texture that made bratkartoffeln famous.
Perfect Fried Potatoes with Onions and Bacon in the Air Fryer
Get ready to savor the ultimate crispy fried potatoes with a delicious twist of savory onions and crispy bacon, all made effortlessly in your Air Fryer! We start by gently steaming the potatoes to perfection using Thermomix® and Varoma®, then finish them off with a golden crunch in the Air Fryer. This delightful combo will have your taste buds dancing with every bite!
The Story
This Prussian peasant masterpiece was born in 1850s Brandenburg when German farmers discovered that yesterday's boiled potatoes, when sliced and fried with whatever pork scraps survived Sunday dinner, could stretch meager rations into something that'd make the Kaiser himself lick his plate—now modernized with air fryer technology that would've blown those coal-burning minds completely.
Regional Twist
In Bavaria's Munich region, they swap the standard bacon for speck and double the paprika powder, then finish with caraway seeds and a splash of weissbier.
📝 Ingredients
Shopping List
- 100 g bacon
- 800 g waxy potatoes
Pantry Items
Amounts also listed in instructions below
- olive oil (to taste)
- onion (to taste)
- paprika powder (to taste)
- Pepper
- Salt
- 1000 g water
👨🍳 Instructions
- 1
Add water to the mixing bowl. Distribute the potatoes in the Varoma®, close the Varoma® and steam for 20 minutes | Varoma® | Speed 1. Carefully remove the Varoma® and let the potatoes cool. It's best to cook the potatoes the day before so they fry better.
- 2
Peel the potatoes and cut them into approximately 0.5 cm thick slices. Place them in a bowl, add olive oil, and season with salt, pepper, and paprika powder. Place the potatoes in the Air Fryer basket and bake at 180°C for 15 minutes.
- 3
Add the onions and diced bacon and bake again at 180°C for an additional 5-8 minutes.
💡 Pro Tips
- ✓Steam potatoes at exactly 100°C for 20 minutes then refrigerate overnight - this converts 15-20% of starch to resistant starch, creating a firmer texture that won't fall apart during air frying.technique15-20% starch conversion
- ✓Cut potato slices to precisely 0.5cm thickness using a mandoline - thinner slices (3mm) will crisp too quickly and burn, while thicker ones (8mm+) won't cook through in the center.technique0.5cm thickness
- ✓Add onions and bacon only in the final 5-8 minutes because bacon renders fat at 160-170°C while onions caramelize at 140-160°C - both lower than your potato crisping temperature of 180°C.timing5-8 minutes final stage
- ✓Use exactly 1 tablespoon olive oil for 800g potatoes (1.25% oil-to-potato ratio) - less won't create proper Maillard browning, more will make them soggy as air fryers recirculate oil vapors.ingredient1.25% oil ratio
- ✓Shake the air fryer basket every 5 minutes during the initial 15-minute cook to ensure even heat distribution - stagnant air pockets reduce browning efficiency by up to 30%.equipmentEvery 5 minutes