• Decide whether to make your Bratkartoffeln from jacket potatoes or boiled potatoes without the skin. It's a matter of preference—some like peeling the potatoes before cooking, some after.

Pan-fried potatoes from jacket potatoes

• Wash the potatoes thoroughly. Place them in a pot and cover them with cold water to fully submerge them. Bring the water to a boil. Once boiling, reduce the heat to medium and cook the potatoes for 20 minutes with a lid on. To check for doneness, pierce a potato with a fork; it should be soft.

  It's important not to overcook them, so cook only for the necessary time and no longer.
• Once the potatoes are ready, drain them and set them aside to allow the water to evaporate.
• Peel the potatoes while they are still warm using a small knife or a potato peeler. (Pellkartoffelgabel)
• Allow them to get cold before you fry them. This might take up to 1 hour.

Pan-fried potatoes from boiled Potatoes

• Wash and peel the potatoes. Cover them in a pot with cold water to fully submerge them. Bring the water to a boil and add one tablespoon of salt. Once boiling, reduce the heat to medium and cook the potatoes for 20 minutes with a lid on. To check for doneness, pierce a potato with a fork; it should be soft.

  It's important not to overcook them, so cook only for the necessary time and no longer.
• Once the potatoes are ready, drain them and set them aside to allow the water to evaporate.
• Allow them to get cold before you fry them. This might take up to 1 hour.

Cut the cold potatoes

• Cut the potatoes into 5 mm thick slices. I like my slices to be thicker because I love the texture of a soft potato slice with a crust.
  

Fry the potato slices

• Preheat the butter in a large coated or cast iron pan over medium heat.
• Place one layer of potato slices in the pan and fry without turning for 5 minutes.
  
• Then, turn them (I am using cooking tongs) and fry for another 4 minutes.
  
• As soon as they are crispy, correct the seasoning.
• Serve immediately or keep them in a preheated oven at 80°C on the fan setting until ready to serve.