Last month, we debuted a new video series, “Cindy’s Kansas Kitchen.”
The idea is simple: Welcoming viewers into my country kitchen in Matfield Green, Kan., to share the secrets of how to prepare delicious, traditional dishes from scratch using ordinary ingredients.
I cook without recipes, using techniques I learned in France and Germany, where home cooks don’t typically use cookbooks, relying instead on techniques handed down from family members and on their senses
For the second episode (the first one featured Buttermilk Ranch Salad Dressing), I chose a simple, wonderful dish I learned how to cook while living in Germany: skillet-fried potatoes.
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Bratkartoffeln (BRAT-car-toe-feln) is the unofficial German national side dish, their version of french fries, but easier to make. A two-stage cooking process — steaming over medium heat, then frying over high heat — ensures the potatoes are thoroughly cooked and tender in the middle with a golden brown crust outside.
Make them once, and you’ll have a simple “wow” side to jazz up any meat, fish or vegetarian entree.