German Baked Farmhouse Potatoes with Bacon (Bauernkartoffeln) Recipe
Bauernkartoffeln are a rustic way of preparing potatoes that in Germany often land on the table as a hearty lunch or dinner after a day of work in the fields – or nowadays, at the computer. It’s something between roasted potatoes and a casserole: potato slices, onion and bacon bake together until everything is golden and slightly crisp. The dish is a bit like Polish pan-roasted potatoes, but conveniently made in the oven.
This dish captures the essence of rustic German comfort food: simple ingredients, big flavor and minimal fuss. Baking everything together lets the potatoes soak up the smoky bacon and onion aromas, creating a deeply satisfying meal from just a few pantry staples.
Chef's tips
Use waxy or all-purpose potatoes so the slices hold their shape while baking. Spread the ingredients in a relatively thin layer so the edges can crisp up nicely. If your bacon is very fatty, you can slightly reduce the amount of oil.
How to serve
Serve as a main dish with a fresh salad or pickles on the side. It also works well as a hearty side for roast meats or grilled sausages. Leftovers make a great base for a fried egg on top the next day.
Ingredients
- potatoes peeled - 800 g
- bacon smoked, in thin slices or diced - 150 g
- onion sliced into feathers - 2 medium pieces
- vegetable oil - 2 tablespoons
- sweet paprika ground - 1 teaspoon
- rosemary dried needles or fresh, finely chopped - 1 teaspoon
- garlic sliced into thin slices - 2 cloves
- salt to taste
- black pepper freshly ground
- chives for sprinkling, finely chopped - 10 g
Preparation
- Preheat the oven to 200°C (top and bottom heat). Slice the potatoes into thin slices about 3–4 mm thick.
- Put the potato slices into a large bowl, add the oil, sweet paprika, rosemary, salt and pepper. Mix thoroughly with your hands so every slice is lightly coated with the spices and oil.
- Slice the onion into thin feathers, cut the bacon into strips or cubes, and slice the garlic into thin slices.
- Spread half of the potatoes on a large baking tray or in a wide baking dish in an even layer. Scatter half of the onion, bacon and garlic on top.
- Cover with the remaining potatoes, then top with the rest of the onion, bacon and garlic. Press down gently with your hand to even out the layers.
- Bake for about 40–45 minutes. After 25–30 minutes, check the dish: if the top is browning too quickly, cover it loosely with aluminum foil.
- Towards the end of baking, check the potatoes by inserting a fork into the center of the dish – it should slide in easily, and the top should be golden and slightly crisp.
- After removing from the oven, let it rest for 5 minutes, sprinkle with chopped chives and serve hot.
Storage
Store leftovers covered in the fridge and reheat in the oven or in a frying pan so the potatoes regain some crispness. Best eaten within 2 days.
