Bratkartoffeln

Ingredients

• 1 kgwaxy potatoes — boiled, cooled, sliced
• 150 gbacon — diced
• 1onion — sliced
• 3 tbspclarified butter
• fresh parsley — chopped
• to tastefine sea salt and black pepper

Method

1. Peel 1 kg of waxy potatoes and slice them into even, thin rounds, about 3-4 mm thick. This ensures they cook evenly and develop a nice crisp edge. Set the potatoes aside.
2. Dice 150 g of bacon into small pieces. Peel and finely chop 1 onion, aiming for uniform pieces to ensure even cooking. This will form the flavorful base of the dish.
3. In a large, heavy-bottomed frying pan, heat 3 tbsp of clarified butter over medium heat. Once the butter is hot and shimmering, add the diced bacon. Cook until the bacon is golden and has rendered its fat, stirring occasionally.
4. Add the chopped onion to the pan with the bacon. Cook, stirring frequently, until the onion becomes soft and translucent, and begins to caramelize slightly. This should take about 5-7 minutes, and the mixture should smell sweet and savory.
5. Increase the heat to medium-high and add the sliced potatoes to the pan. Spread them out in an even layer, ensuring they are not overcrowded. This helps them cook evenly and develop a golden crust.
6. Let the potatoes cook undisturbed for a few minutes until the undersides are golden brown. Then, gently turn them with a spatula, trying not to break them. Continue cooking and turning occasionally until the potatoes are tender and have caramelized edges.
7. Season the Bratkartoffeln with fine sea salt and freshly ground black pepper to taste, adjusting as needed. Chop a handful of fresh parsley and sprinkle it over the potatoes for a fresh finish.
8. Serve the Bratkartoffeln warm, either as a side dish or as a hearty main course. The potatoes should be crispy on the outside, tender on the inside, and full of rich, savory flavor.