Mediterranean Diet Bratkartoffeln (German Fried Potatoes)

Elevate a classic German comfort food with a vibrant Mediterranean twist in this Mediterranean Diet Bratkartoffeln (German Fried Potatoes). Perfectly golden, crispy potato slices are pan-fried in extra virgin olive oil and infused with the aromatic touch of fresh rosemary, thyme, and garlic. Enhanced by the sweetness of sautéed red onions, the burst of juicy cherry tomatoes, and the briny richness of black olives, this dish brings a balance of bold flavors and wholesome ingredients to your table. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, it’s a lighter, heart-healthy take on a culinary favorite. Ready in under an hour and packed with Mediterranean-inspired goodness, this recipe makes for a versatile side dish or a satisfying vegetarian dinner.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces small to medium-sized potatoes
• 3 tablespoons extra virgin olive oil
• 1 small red onion
• 2 large garlic cloves
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 1 teaspoon sea salt
• 0.5 teaspoon freshly ground black pepper
• 12 pieces cherry tomatoes
• 0.5 cup black olives
• 2 tablespoons parsley
• 0.5 pieces lemon

Directions

Step 1

Wash and scrub the potatoes thoroughly, then boil them in a pot of salted water for about 10-15 minutes until just tender. Drain and let cool slightly.

Step 2

While the potatoes are boiling, finely slice the red onion and mince the garlic cloves.

Step 3

Once the potatoes are cool enough to handle, slice them into approximately 1/4 inch thick rounds.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced potatoes in a single layer (cook in batches if necessary) and cook for about 5-7 minutes on each side until golden and crispy.

Step 5

Remove the potatoes from the pan and set aside. Add the remaining tablespoon of olive oil to the same skillet, then add the sliced onions and cook, stirring until they are translucent, about 3-4 minutes.

Step 6

Add the minced garlic, fresh rosemary, and thyme to the onions, cooking for an additional minute until fragrant.

Step 7

Return the potatoes to the skillet, combine them with the onion mixture, and season with sea salt and black pepper. Gently toss everything to combine and heat through.

Step 8

Slice the cherry tomatoes in half and add to the skillet along with the black olives, cooking for another 2-3 minutes until warmed through.

Step 9

Just before serving, sprinkle the dish with freshly chopped parsley and squeeze the juice of half a lemon over the top for added brightness.

Step 10

Serve immediately, garnished with extra wedges of lemon, if desired.

Nutrition Facts

Serving size	(1082.2g)

Amount per serving	% Daily Value*
Calories	992.8

Total Fat 50.5g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2864.7mg	0%
Total Carbohydrate 134.5g	0%
Dietary Fiber 15.3g	0%
Total Sugars 14.8g
Protein 13.1g	0%

Vitamin D 0IU	0%
Calcium 235.8mg	0%
Iron 9.5mg	0%
Potassium 3276.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 5.0%

Carbs: 51.5%