POMMES DE TERRE AU LARD OR SPECKKARTOFFELN (BACON POTATOES)
This recipe is popular in the canton (region) of Vaud, which is located in Romandy, the French-speaking southwestern part of Switzerland. They are rustic and delicious! I modified the recipe because the original called for lard and I didn't see any reason to waste good bacon fat! Also, they want you to boil your potatoes whole, cool, then peel and dice them but I couldn't really see why you need to take the extra steps. Enjoy!
Provided by Nif_H
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Heat a large frying pan over medium-high heat. Add potatoes and bacon, stirring frequently until potatoes are golden yellow and cooked through, about 20 minutes.
- Season with salt and pepper.
- Finally, remove the potatoes and bacon from the pan. Place them on a plate lined with paper towels to soak up some of the fat.
- These beautiful country potatoes go well with sausages (Vaud sausage) and sauerkraut.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
