Fried Potatoes with Bacon & Onions – Crispy, Hearty & Classic

Crispy fried potatoes are a craft – and cast iron is the perfect tool for it. The heavy pan stores heat evenly and releases it evenly, so every potato slice gets a golden-brown crust without burning.

Ingredients

• 700 g waxy potatoes (cooked the day before & chilled)
• 120 g pancetta or smoked bacon, diced
• 2 medium onions, cut into half rings
• 3 tbsp clarified butter or vegetable oil
• Salt, freshly ground black pepper
• ½ tsp sweet paprika powder
• 2 tbsp fresh chives or parsley, chopped

Instructions

1. Prepare the potatoes: Cut the cooked, cooled potatoes into slices about 5 mm thick.
   
   
2. Fry the bacon: Heat the cast iron pan over medium heat (level 6), add the bacon without any fat and fry for 4–5 minutes until crispy. Remove the bacon, leaving the fat in the pan.
   
   
3. Fry the potatoes: Add the clarified butter to the bacon fat and increase the heat to level 7. Arrange the potato slices in a single layer – fry for 5–7 minutes without stirring until the underside is golden brown. Then flip and fry for another 5 minutes.
   
   
4. Add the onions: Place the onion rings on top of the potatoes, fold in gently and cook for 3–4 minutes until soft and lightly caramelized.
   
   
5. Finish: Return the bacon to the pan and mix everything carefully. Season with salt, pepper and paprika. Serve sprinkled with chives.

Tips & Tricks

• Day-old potatoes are a must – Freshly cooked potatoes hold too much moisture and turn mushy.
• Don't stir too often – The crust needs time. Patience brings crispiness.
• Use the bacon fat – It gives the potatoes unbeatable flavor.

Serving Suggestion

Serve as a side with fried or scrambled eggs, with sauerkraut and sausages, or as a complete meal with a green salad and sour cream.

Nutrition Facts (per serving)

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