German Fried Potato Slices with Bacon and Onion

What you need

• 800 g (1 3/4 lb) waxy potatoes, similar in size
• 100 g (3 1/2 oz) smoked streaky bacon, diced
• 1 onion, finely diced
• 1 tbsp clarified butter, or lard
• 2 tbsp vegetable oil
• 1 handful flat-leaf parsley, chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Boil the potatoes in their skins in salted water until a knife slides in easily, 20-25 min.

2. 2

   Drain and leave until cool enough to handle, about 15 min. Potatoes boiled the day before and chilled fry even better.

3. 3

   Peel the potatoes and cut them into slices about 7 mm thick.

4. 4

   Put the bacon in a large heavy frying pan over medium heat and cook until the fat renders and the pieces crisp, 5-6 min. Lift them out with a slotted spoon.

5. 5

   Add the clarified butter and oil to the bacon fat and let it get hot.

6. 6

   Lay the potato slices in the pan in a single layer and leave them alone until the undersides turn golden and crisp, 7-8 min.

7. 7

   Turn the slices and fry the second side the same way, 6-8 min more.

8. 8

   Scatter in the onion and return the bacon. Toss now and then until the onion is soft and golden, 4-5 min.

9. 9

   Season with salt and pepper, sprinkle with the parsley and serve hot.

Imported from die-frau-am-grill.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.