Potatoes with Onion and Bacon

How to prepare potatoes with onion and bacon

1. If using new potatoes, choose the smallest ones. Cut the larger ones in 2 or 4, leave the small ones whole. If using regular potatoes, slice them lengthwise. Boil the potatoes in salted water for max. 10 minutes (new ones) or 15-20 minutes (others). The idea is to cook them almost completely but not let them fall apart.
2. In a frying pan, add the bacon cut into strips and fry over low heat without adding any fat. When it has released enough fat, you can increase the heat and fry until crispy. Remove the bacon from the pan.
3. In the remaining fat, fry the sliced onion over medium-low heat until golden. Remove the onion and place over the bacon.
5. In the fat remaining in the pan (if there's none left, add a little lard; I used 1 heaping teaspoon of goose fat) add the drained parboiled potatoes. Season generously with salt and pepper. Fry until they turn golden and develop a crispy crust on top. Stir them so they brown on all sides.
6. When the potatoes are ready, add the bacon and onion back over them and sprinkle with 2 generous pinches of paprika. Mix well. Taste for salt and pepper. Serve immediately.

Print