Fried Potatoes with Roasted Forest Mushrooms and Tomatoes

Classic German fried potatoes with a blast of flavor from mushrooms, tomatoes, and bacon!
Course Side Dish
Keyword bratkartoffeln, Fried Potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4


  • 1 ½ lbs firm, round potatoes
  • 1 onion
  • 1 clove garlic
  • ½ cup bacon or schinken cubed
  • 1 lb mixed forest mushrooms (button, shiitake, portobello, porcini or others)
  • 3 tbsp canola frying oil or other high-temp frying oil
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • ½ cup cherry tomatoes
  • 1 pinch salt to taste
  • 1 pinch pepper to taste


  • Wash potatoes and add to a pot with cold water. Bring water to a boil, add salt and cook for 15 min or until potatoes are soft.
  • In the meantime, peel and chop onions and garlic. Cut bacon into small cubes.
  • Drain potatoes, peel, and cut into thin ¼ inch slices.
  • Heat a large non-stick pan without butter or oil. Brown bacon on medium heat. Add onions and cook until translucent. Remove bacon and onions.
  • Add 1 tbsp of frying oil and add potato slices. Fry on both sides for about 4 minutes, until golden brown. Add salt, pepper, and dry herbs. Stir in bacon and onion mix.
  • At the same time, heat 2 tbsp frying oil and cook mushrooms on high heat for 2-3 minutes.
  • Wash cherry tomatoes, cut into halves and add with mushrooms to the potatoes.
  • Add salt and pepper to taste and serve.

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