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  • Cindy’s Kansas Kitchen: German Fried Potatoes

    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.

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. Monty Davis madavis@kcstar.com The Kansas City Star
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. Monty Davis madavis@kcstar.com The Kansas City Star
Chow Town

Chow Town

The daily dish on Kansas City's food and drink scene

Cindy’s Kansas Kitchen: German Fried Potatoes are easy and delicious

December 11, 2015 10:33 AM

UPDATED December 11, 2015 11:53 AM

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  • Pullman BBQ in Parkville

    Highlights at Pullman BBQ in Parkville include burnt ends and owner/pitmaster Shannon Kimball's cheesy corn, a recipe he learned from his grandmother.