Röstkartoffeln

Golden potatoes with a crispy exterior and tender heart, tossed with seared bacon bits and translucent onions. Nutty brown butter binds everything with a rustic, farmhouse aroma.

• Prep time: 10 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 400
• Protein: 11 g
• Carbs: 36 g
• Fat: 22 g

Ingredients

• 800 g Potato ( boiled then sliced )
• 150 g Smoked lardons ( raw )
• 1 piece Onion ( thinly sliced )
• 30 g Salted butter ( diced )
• 2 tbsp Sunflower oil
• 1 piece Parsley optional ( chopped )
• 1 pinch Black pepper ground

Instructions

1. Steam cooking

   Boil whole potatoes with skins in salted water. They must remain firm: a knife tip should enter with slight resistance. Drain and let cool completely.

2. Ingredient prep

   Peel the cold potatoes and slice them into 5mm thick rounds. Thinly slice the onion so it melts during cooking.

3. Bacon and drippings

   In a large pan, sear the smoked bacon bits until crispy and the fat has rendered. Add the onion and cook until translucent. Remove from the pan and set aside.

4. Final browning

   In the same pan, heat oil and salted butter. When the butter foams, add the potatoes. Don't stir too much: wait for a golden crust to form before flipping. At the end, fold back the bacon-onion mixture, add pepper and chopped parsley.

Chef's tips

• Use waxy potatoes to prevent them from turning into mash in the pan.
• The secret is using potatoes cooked the day before; the set starch allows for a much cleaner crust.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat in a pan to restore the crispiness.