- Pre-cook the potatoes (ideally the day before)
- Boil the potatoes with the skin on in salted water for about 20 minutes, until cooked through but still firm.
- Drain, let cool, and peel.
- Store in the fridge overnight – this makes them easier to slice & fry.
- Slice into rounds (about 0.5–1 cm thick).
- Prepare the bacon
- Cut the bacon into large cubes or thick strips.
- Render in a large skillet (preferably cast iron or stainless steel) without any added fat until crispy.
- Remove the bacon and let drain on paper towels. Leave the fat in the pan.
- Sauté the onions
- Slice the onion into half rings or dice.
- Sauté in the bacon fat until golden brown. Then remove briefly and set aside.
- Fry the potatoes
- If needed, add a little clarified butter or oil to the pan.
- Fry the potato slices over medium-high heat – don’t turn them too often! That’s how you get a nice crispy crust.
- This takes about 10–15 minutes, depending on heat and pan type.
- Finish it off
- Add the bacon and onions back to the potatoes, toss everything together, and fry briefly again.
- Finally, season to taste with Fries-Powder “Classic Bacon”.
