German fried potatoes
Ingredients
- 800 gPotato (boiled then sliced)
- 150 gSmoked lardons (raw)
- 1 pcOnion (thinly sliced)
- 30 gSalted butter (diced)
- 2 tbspSunflower oil
- 1 pcParsley (chopped)
- 1 pinchBlack pepper ground
Method
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.
- 1
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
Peel the cold potatoes and slice them into 5mm thick rounds. Thinly slice the onion so it melts during cooking.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat in a pan to restore the crispiness.
