Crispy fried potatoes

Ingredients for 3 servings:

• 600 g waxy jacket potatoes from the previous day (see note)
• 2 tbsp clarified butter
• salt and pepper
• 1 tbsp chives, fresh, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 120 g bacon cubes
• 1 onion(s), diced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

This delicious classic is prepared in just a few minutes and is always a hit with its taste.

First, peel the potatoes and cut them into not-too-thin slices. By cooking the potatoes in their skins, the starch stays in the potato and sets as they cool. This means they don’t break down as easily when cut or fried. This also keeps all the minerals and vitamins in the potato and prevents them from being released into the cooking water as much. Set the potato slices aside for now. Next, fry the bacon in a little clarified butter until crispy. Add the onion pieces and fry until translucent. When the potatoes are tender, transfer the bacon mixture to a plate and return the pan to the stove. Melt the remaining clarified butter into the hot pan. Fry the potato slices over medium heat until crispy. Finally, add the bacon and onion mixture, pepper, salt, and herbs. Serve the fried potatoes immediately. Note: If you’re using waxy potatoes with their skins on, cook them the day before and let them cool.