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Crispy Fried Potatoes with Bacon – Perfect Finger Food for Everyday
Discover how to make crispy fried potatoes with bacon and remoulade – a quick, authentic German finger food ideal for starters or side dishes.
📖 What is it
Discover how to make crispy fried potatoes with bacon and remoulade – a quick, authentic German finger food ideal for starters or side dishes.
🛒 Ingredients
- ✓ 600 g waxy potatoes
- ✓ 3 tbsp maize oil
- ✓ Salt and freshly ground black pepper, to taste
- ✓ 1 tsp sweet paprika powder
- ✓ 100 g gherkins
- ✓ 150 g thinly sliced cured bacon
- ✓ 150 g remoulade
📊 Nutritional Information
This recipe is also available in German .
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Crispy fried potatoes with bacon are a beloved German finger food combining golden, crunchy potato slices with smoky cured bacon and tangy remoulade. Rooted in everyday German cuisine, especially popular in Bavaria and Rhineland, this dish offers a perfect balance of textures and flavours, ideal for casual gatherings or quick snacks.
👨🍳 Preparation
- 1
Preheat your oven to 200°C (fan 180°C, gas mark 6).
- 2
Give the potatoes a good wash and pat them dry. Slice them lengthways into roughly 1 cm thick rounds.
- 3
In a bowl, mix the maize oil with salt, pepper, and sweet paprika. Toss the potato slices in this mixture until well coated.
- 4
Arrange the seasoned potatoes on a baking tray lined with baking parchment and bake on the middle shelf for 15 minutes.
- 5
Carefully turn the potatoes over and bake for another 10 to 15 minutes until they’re golden and crisp.
- 6
Meanwhile, drain the gherkins well. Place one gherkin at the end of each bacon slice and roll the bacon around it.
- 7
Remove the potatoes from the oven and let them cool slightly. Then, add a small dollop of remoulade to each potato slice.
- 8
Top each with a bacon roll and secure with a cocktail stick. Serve the finger food warm.
🧠 Why It Works
This recipe balances the waxy potatoes’ creamy interior with a crisp exterior achieved through oven roasting with maize oil and paprika. The smoky, salty bacon wrapped around tangy gherkins adds depth and umami, while the remoulade’s creamy acidity cuts through the richness, creating a harmonious fat–acid–salt interplay. The paprika powder enhances aroma and colour, reinforcing the dish’s regional German character and making it a satisfying, flavourful finger food.
🛠️ Troubleshooting
Why are my potatoes not crispy after baking?
Ensure potatoes are dry before seasoning and use enough oil. Baking on a wire rack or perforated tray helps air circulation for crispiness.
How can I avoid soggy bacon rolls?
Use thinly sliced cured bacon and roll it tightly around well-drained gherkins. Baking potatoes separately before assembling keeps bacon crisp.
What if the remoulade makes the potatoes soggy?
Add remoulade just before serving to maintain the potatoes’ crisp texture and prevent sogginess.
Can I freeze leftovers?
Freezing is not recommended as it affects the texture of both potatoes and bacon; refrigerate and consume within one day instead.
💡 Tips and Variations
- •
For a richer flavour, try smoked streaky bacon and stir some freshly chopped dill into the remoulade.
- •
Pro tip: Use a perforated baking tray or a wire rack to help the potatoes crisp up beautifully on the underside.
- •
The bacon is the star here, lending a lovely savoury depth and character to the bites.
- •
Vegetarian option: Swap the bacon for marinated and sautéed mushroom slices for a meat-free treat.
- •
For a different texture, replace bacon with thinly sliced courgette or aubergine, lightly fried beforehand.
- •
Secret ingredient: A pinch of smoked paprika adds a wonderful umami boost and depth to the dish.
- •
Quick vegan swap: Use vegan remoulade and replace bacon with crispy fried tofu or seitan strips.
- •
The magic of this recipe lies in balancing the crispiness of the potatoes with the smoky, savoury bacon – creating utterly irresistible finger food.
📦 Storage
Best enjoyed fresh. Any leftovers can be stored in an airtight container in the fridge for up to one day and gently reheated in the oven before serving.
🍷 Pairing
This hearty finger food finds an ideal match in a dry German Riesling, whose vibrant acidity and mineral undertones cut through the bacon’s richness, refreshing the palate. A Franconian Silvaner offers subtle minerality and gentle fruit notes that complement the smoky and tangy elements without overpowering them. For an international touch, a light-bodied Italian Vermentino with its crisp acidity and aromatic citrus profile harmonises beautifully with the fried potatoes and remoulade, enhancing the dish’s rustic yet refined character.
❓ F.A.Q.
What type of potatoes are best for crispy fried potatoes with bacon?
Waxy potatoes are ideal because they hold their shape during cooking and develop a crispy exterior while remaining tender inside.
Can I prepare this dish ahead of time?
It’s best enjoyed fresh for maximum crispiness, but leftovers can be refrigerated for up to one day and gently reheated in the oven.
How do I make the potatoes extra crispy?
Using a perforated baking tray or wire rack allows hot air to circulate, crisping the potatoes evenly on all sides.
Is there a vegetarian alternative to bacon in this recipe?
Yes, marinated and sautéed mushrooms or thinly fried courgette slices provide a savoury, meat-free substitute.
What is remoulade and why is it used here?
Remoulade is a tangy, creamy sauce often made with mayonnaise, mustard, and pickles; it adds freshness and acidity that balance the rich bacon and potatoes.
🏛️ History and Tradition
Crispy fried potatoes with bacon have long been a staple in German home cooking, especially in regions like Bavaria and the Rhineland, where hearty, flavourful finger foods are cherished. Historically, potatoes became a dietary cornerstone in Germany from the 18th century onwards, and pairing them with cured bacon reflects traditional preservation methods and regional taste preferences. Often enjoyed during casual gatherings and festive occasions, this dish embodies the German ethos of simple, robust flavours and communal eating, reinforcing its cultural and culinary identity.
Give this recipe a go and bring a bit of rustic charm to your next get-together. With its simple prep and winning combo of crispy potatoes, smoky bacon, and creamy remoulade, it’s sure to be a crowd-pleaser. Do share it with your nearest and dearest – good food tastes even better when enjoyed together!
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