Crispy fried potatoes with smoked herring
Crispy fried potatoes with smoked herring
Andrew Harrington
2
10 minutes
30 minutes
525
German
Brunch or Lunch
The maker's own serving suggestion is fried potatoes, and the Germans have been onto this combination for generations. It's a riff on Bratkartoffeln, the crispy pan-fried potatoes served all over Germany, finished with smoky herring, cool sour cream and fresh dill.
Ingredients
- 750 g waxy potatoes (Dutch cream or kipfler), skins on
- 2 tbsp Olive Oil
- 1 brown onion, thinly sliced
- 1 x 100g tin Rügen Fisch Kipper Snacks smoked herring fillets
- 3 tbsp sour cream
- A small handful of dill, chopped
- 1 tbs lemon juice
- Sea salt flakes and
- Freshly ground black pepper
Directions
Boil the potatoes in salted water for about 15 minutes, until just tender when pierced. Drain and let them cool and steam-dry for 10 minutes.
Slice the potatoes into rounds about 5 mm thick.
Heat the oil in a large frying pan over medium-high heat. Add the potatoes in a single layer and leave them alone for 5–6 minutes, until deep golden underneath. Flip and repeat.
Add the onion and cook for another 5 minutes, tossing now and then, until soft and caramelised. Season well with salt and pepper.
Pile onto plates, flake the herring fillets over the top and drizzle with a little oil from the tin.
Finish with a spoonful of sour cream, plenty of dill and a lemon wedge on the side.
- Chef's tip: The s