John Myers
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Fried Potatoes Alla Francesca
The perfect fried potatoes alla francesca recipe with a picture and simple step-by-step instructions.
To garnish:
- 120 g Bacon, mixed, smoked
- 4 tbsp Sunflower oil
- 1 medium-sized Vegetable onion, brown
- 2 medium-sized Cloves of garlic, fresh
- Salt, pepper, black, fresh from the mill, to taste
- 2 Pinches Nutmeg, freshly grated
- 2 tbsp Oregano, dried
- 1 tbsp Rosemary, dried
- 1 pinch Hot peppers, dried and crushed
- Almonds, peeled, white
- Flowers and leaves
- Wash and peel the potatoes and cut / slice across into approx. 5 mm thick slices. Rinse the slices with cold water. Cut the bacon into 5 mm thick slices and cut them into pieces 2 X 4 cm in size.
- Cap the vegetable onion at both ends, peel and cut across into approx. 5 mm thick slices. Fan them out into rings. Cap the cloves of garlic at both ends, peel and slice across into thin slices.
- Fry the bacon with 2 tablespoons of the sunflower oil until light brown. Remove from the pan with a slotted spoon. Add the onions and fry until translucent to light brown. Remove from the pan with a slotted spoon and add to the bacon. Fry the thin garlic slices only briefly and remove them. Add the potatoes and the rest of the oil and fry with the lid on.
- Shift back and forth until they are partially light brown. Add the bacon, onion, garlic and the spices and mix in. Fry briefly with the lid on, then garnish in the pan and serve warm with the pan as a side dish.
Annotation:
- In the picture it is a side dish to a menu.
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