Fried Potatoes Way I Cook Them

Fried potatoes - sounds simple, but you can still go wrong. Here are the mistakes that I made in the past: Mistake No. 1: In canteens from the warming container or at the caterer from the giant frying pan, I've already received fried potatoes, where most of the potato pieces are not fried crispy, but only soft due to the multilayered layer were steamed. Mistake No. 2: Onions and bacon come to the potatoes too early, so that there are lots of burnt or even charred onion pieces between the fried potatoes. Mistake # 3: The fried potatoes are floating in fat on the plate. In some restaurants you even have all three mistakes on your plate.

Fry the potato slices in portions, possibly in several pans. Ideally, just one layer of potato slices in the pan. Since slices take up a lot of space on the bottom of the pan, but I don't want to fry several portions or use several pans at the same time, I like to cut the potatoes into cubes (a good 1 cm edge length). This saves space in the pan. In addition, potato slices tend to stick together because of the large surface area and then only fry from one side. On the other hand, I can fry potato cubes all around until crispy, because they are easier to separate from each other. I just have to turn them over more often because they have multiple sides. Who says that "real" fried potatoes always have to consist of slices ...?

I take a second, small pan and melt the bacon in a little fat. Some time before it starts to get crispy, I add the onion pieces and let them simmer in the bacon fat. Ideally, the onions are lightly browned and the pork belly slightly crispy at the same time. Set the pan aside for the finish.

First of all: Fat is a flavor carrier and is an essential part of fried potatoes in sufficient quantities. But: too much of a good thing spoils the enjoyment because it is then unappetizing and also difficult to digest. It is easy to tempt simply to add more fat to the pan to help brown the potato slices, which have apparently already somehow soaked up all the fat and are dry in the pan. This helps: if possible, do not add any more fat, but reduce the heat and give the potatoes more time to brown. A sense of proportion is also required for the measurements: e.g. here: "2 tbsp lard"; if 'deleted' is not indicated, the tsp is accumulated, but how much? Lard is solid; i.e. only lightly heaped or more like a turret? Or is the heated liquid form in the pan meant, rather a level tablespoon? In any case, I would involuntarily ask myself these questions while reading or cooking this recipe. To clarify: I mean a slightly heaped tablespoon, but still, depending on the heat / roasting time, spoon size, type of potato, etc., more fat may be necessary (then only too) or less (then try paper towel to soak up or bravely now being).

Put a little of the lard in a small pan, leave out the pork belly and continue frying with the onions until the onions are soft and lightly browned and the bacon is crispy. Put aside. Melt all of the remaining lard in a large pan and fry the potatoes cut into cubes. For raw potatoes: add a sip of water and immediately put a lid on the pan, simmer for about 10 minutes until almost cooked. Then cook uncovered, turning occasionally, until they are golden brown and crispy. Now use a scraper to add the finished onion and bacon mixture from the small pan and the brown butter for flavoring and toss well. Season with salt and pepper in the classic way, sprinkle with a little sliced ​​parsley if necessary. Enjoy your meal!

Instead of grated lard, I also like to fry the potatoes in the rendered fat of fat bacon cut into cubes (green bacon). Of course, you can also use pork or clarified butter or oil. I would only be careful with pure butter, as it burns quickly. Olive oil would also be unfavorable because of its untypical taste for fried potatoes. If you don't have brown butter or don't want to make it extra, simply use a piece of "normal" butter to flavor it at the end. Vegetarians use vegetable fat for frying and leave out the bacon (although in my opinion something is definitely missing from the taste).

Finally, stir in one or two whisked eggs and let them set. Always liked my father like that.

Turn the fried potatoes one last time, then immediately one after the other: reduce the heat, sprinkle grated cheese over the potatoes and put a lid on the pan. Let the cheese melt in a few minutes. Use Scheibletten "cheese" as an alternative, it melts quickly and is popular with our culinary immature children.