German fries

Bratkartoffeln with onion chunks

German fries (also referred to as German fried potatoes) is a name for fries or a preparation of fries in which potatoes are sliced into uniform sizes and shapes, fried or deep fried, and sometimes prepared with additional cooked ingredients such as onion, green pepper and bacon. By the 1870s, dishes under these names were listed in American and British cookbooks. In German, they are called Bratkartoffeln ().

In the United States

During World War I in the United States, due to Germany being an enemy of the United States, "German" place names (such as Berlin, Ohio) and the adjective "German" were often expunged from the American language; by 1918, "French fries", shortened to "fries", had won the name game in the United States and Canada". During this time, the dish was sometimes referred to as "American fries", due to U.S. opposition to Germany during this time.

Preparation

File:GT Bratkartoffeln 1.jpg

Bratkartoffeln with bacon

Preparation may involve pan frying or deep frying the potatoes and the addition of ingredients such as cooked bacon, onion and green pepper. Some versions may use thinly sliced potatoes. Paprika may be used as a seasoning to add flavor.

German fries may be served with schnitzel, or as an accompaniment to sausages, such as bauernwurst. Some restaurants serve them as a side dish.

See also

• Home fries
• Bauernfrühstück
• German cuisine
• List of German dishes
• List of potato dishes
• List of deep fried foods