Cut the peeled potatoes into wafer-thin slices, then place them in the large frying pan, which has been heated with oil in the meantime. Add the chopped onion and season with caraway seeds (whole grains or ground, depending on your preference), salt, pepper and paprika powder.
Put the lid on at the beginning so that the potatoes cook through faster. Then fry until crispy brown without the lid. Serve with bratwurst, fish, meat of your choice or brawn.
A glass of buttermilk served to round off the taste. Remoulade also fits perfectly. You can also make a quick pan of potatoes by adding mushrooms and sliced peppers when frying the whole thing.
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