Speckkartoffel Potatoes With Bacon Food

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
• Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
• Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

BRATKARTOFFELN (GERMAN COTTAGE POTATOES WITH BACON)

Steps:

• Gather the ingredients.
• Scrub whole potatoes of the same size and cook in salted boiling water until easily pierced with a fork. Cool slightly; peel while still warm.
• Chop bacon (or bauchspeck) into small pieces and cook in a large frying pan (11 or 12 inches) over medium heat until limp.
• Remove from the pan but keep the grease in the pan. Add the butter and melt, but don't brown.
• Slice the cold potatoes into 1/4-inch slices and place a single layer in the hot fat. Place any extra potatoes on top of the first layer.
• Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 to 15 minutes until golden brown.
• Flip them when they become golden brown on the underside, but don't stir them.
• Sprinkle with marjoram, caraway, salt, and pepper and cook for 5 to 10 more minutes. Add more butter if necessary, to facilitate browning.
• Serve and enjoy!

POMMES DE TERRE AU LARD OR SPECKKARTOFFELN (BACON POTATOES)

Steps:

• Heat a large frying pan over medium-high heat. Add potatoes and bacon, stirring frequently until potatoes are golden yellow and cooked through, about 20 minutes.
• Season with salt and pepper.
• Finally, remove the potatoes and bacon from the pan. Place them on a plate lined with paper towels to soak up some of the fat.
• These beautiful country potatoes go well with sausages (Vaud sausage) and sauerkraut.

CRISPY SKILLET POTATOES WITH BACON

Steps:

• Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
• Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.

BOULANGER POTATOES WITH BACON

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a large casserole dish. Melt the butter in a large frying pan over a medium heat. Toss in the bacon and season really well. Cook until golden and crisp, about 5 mins.
• In a large bowl, gently mix the potatoes with the onions, bacon and some more seasoning. Spoon the mixture into the prepared dish and pat it all down, pouring over the stock.
• Bake in the centre of the oven for 1 hr 45 mins, covering the potatoes after an hour to stop them getting too dark. You should be able to push a knife through the potatoes with little resistance when the dish is cooked.