Fried Potatoes

Prepare firm potato tubers in their skins with a little salt and caraway seeds, peel and cool for at least 5 to 6 hours. This is best done in the vegetable drawer of the refrigerator, covered with a dishcloth (please do not use foil).

Finely dice onions and streaky bacon, chop parsley. Then put fat (lard or possibly butaris) in a frying pan, add bacon – crisp. Then add potato slices, season with salt. The frying pan must be well covered with potatoes, but not crowded. For larger portions, use two frying pans, otherwise they will not be crispy! When the potato slices are well fried (10 to 15 min), add the onions and parsley. Then stir-fry for 2 to 3 minutes, making sure the onions don’t burn. Finally, season with a little pepper.

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