Crispy German pan-fried potatoes get a healthier twist with air fryers

Pan-fried potatoes remain a beloved German dish, known for their speedy preparation and hearty taste. While traditional methods rely on frying, modern air fryers now offer a healthier twist—using less oil while keeping the crispy texture intact.

The dish traces back to 19th-century cookbooks, where author Henriette Davidis advised using freshly boiled potatoes in their skins for ideal texture. Today, restaurants often opt for convenience, serving industrial pre-made croquettes at around 30 cents per portion.

For home cooks, air fryers simplify the process. The recipe starts by preheating the appliance to 170°C (340°F) and cooking the potatoes for 15 minutes. Diced onion and ham (or vegetarian alternatives like smoked tofu, seitan, or mushrooms) are then added for another 10 minutes. Waxy potatoes and leaving the basket grid in place ensure extra crispiness.

The dish pairs well with a fried egg, which can be made in the air fryer at 160°C (320°F) for about three minutes. Other common sides include omelets, schnitzel, white sausage with sweet mustard, smoked salmon, pickled herring, or herb-infused quark. For added variety, ingredients like walnuts, chickpeas, halloumi, or feta cheese can be mixed in.

Air fryers have made pan-fried potatoes a lighter option, cutting down on oil without sacrificing flavour. The dish continues to adapt, offering flexibility with proteins and sides while staying true to its German roots. Whether served with a fried egg or paired with schnitzel, it remains a quick and satisfying meal choice.