Italian fried potatoes alla Francesca

Ingredients for 2 servings:

• 4 medium-sized potatoes, waxy
• 120 g bacon, streaky, smoked
• 4 tbsp sunflower oil
• 1 m.-sized vegetable onion(s)
• 2 medium-sized garlic cloves
• n. B. Salt and pepper, black, freshly ground
• 2 pinches of nutmeg, freshly grated
• 2 tbsp oregano, dried
• 1 tbsp rosemary, dried
• 1 tsp, sautéed pepper, dried and crushed
• n. B. almond sticks
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

A special, well-seasoned side dish (contorno). Recipe from Liguria, Italy.

Wash and peel the potatoes, and slice or grate them crosswise into approximately 5 mm thick slices. Rinse the slices with cold water. Cut the bacon into 5 mm thick slices and chop these into 2 x 4 cm pieces. Trim both ends of the onion, peel them, and slice them crosswise into approximately 5 mm thick slices. Fan these out into rings. Trim both ends of the garlic cloves, peel them, and grate them crosswise into thin slices. Fry the bacon in 2 tablespoons of the sunflower oil until light brown. Remove from the pan with a slotted spoon. Add the onions and fry until translucent and light brown. Remove from the pan with a slotted spoon and add to the bacon. Briefly fry the thin garlic slices and then remove. Add the potatoes and the remaining oil and fry with the lid on. Stir occasionally until partially light brown. Add the bacon, onion, garlic, and seasonings and mix. Briefly fry with the lid on, then garnish in the pan and serve warm as a side dish. Note: The picture shows a side dish to a main course (Braised Chicken Breast – Petto di Pollo in umido).