German Fried Potatoes
Ingredients
- 1 kgPotato (boiled and sliced)
- 150 gSmoked lardons (as is)
- 2 pcYellow onion (finely sliced)
- 3 tbspSunflower oil
- 30 gSalted butter
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspMarjoram
Method
Potatoes sizzling in the pan, developing a golden, crispy crust that hides a tender heart. The robust aroma of grilled smoky bacon and onions sautéed in butter fills the kitchen.
- 1
Place whole potatoes in cold salted water. Bring to a boil and cook until a knife tip enters without resistance. Ensure they remain firm and do not turn into mash.
- 2
Drain, peel while still warm, and let cool completely. Slice into regular 5-millimeter rounds to ensure even browning.
- 3
In a large skillet, sauté the smoky bacon bits until the fat is translucent and the meat is crispy. Remove and set aside, keeping the rendered fat in the pan.
- 4
Add oil to the hot pan. Place potato slices in a single layer. Let them brown without stirring to form a crust. Flip them only when they are deeply golden.
- 5
Add onions and butter. Sauté until the onions are soft. Return the bacon to the pan, season with pepper and marjoram. Add a pinch of salt, bearing in mind the bacon is already salty.
Frequently asked questions
How do you get this dish right?
- Use potatoes cooked the day before; they hold their shape better when sliced and get crispier.
- Never overcrowd the pan: potatoes need direct contact with the metal to brown, otherwise they will steam.
How long does this dish keep?
Keeps for 48 hours in the fridge. Reheat in a hot skillet to restore the crispiness.
