Classic Fried Potatoes with Bacon
Ingredients (for 2–3 servings):
- 800 g waxy potatoes
- 150 g pork belly or thick-cut bacon
- 1 large onion
- Clarified butter or neutral oil for frying
-
Fries-Powder "Classic Bacon"
Preparation
Step-by-step instructions
- 1
Pre-cook the potatoes (ideally the day before)
Boil the potatoes with skins on in salted water for about 20 minutes until still firm. Drain, let cool, peel, and refrigerate overnight. Then slice into 0.5–1 cm thick rounds.
- 2
Render the bacon
Cut the bacon into large cubes or strips. In a large skillet (cast iron or stainless steel), cook the bacon over medium heat until crispy, without adding any extra fat. Remove the bacon and let it drain on paper towels. Leave the bacon fat in the pan.
- 3
Sauté onions
Slice the onions into half rings or dice them, then sauté in the bacon fat until golden brown. Remove and set aside.
- 4
Fry potatoes until crispy
Add clarified butter or oil if needed. Fry the potato slices over medium-high heat for 10–15 minutes, turning only occasionally, until a golden, crispy crust forms.
- 5
Finalize
Return the bacon and onions to the pan, sauté briefly, and toss everything together. Finally, season to taste with Classic Bacon fries seasoning.
- 6
Serve
Serve immediately – pairs perfectly with fried eggs, cucumber salad, or as a side for schnitzel & steak.
Tips:
Use waxy potatoes · Don’t overcrowd the pan (better to cook in two batches) · For extra crunch, finish by frying for 1–2 minutes on high heat.