Dairy-Free Bratkartoffeln (Fried Potatoes with Bacon)

Instructions

1. 1Place the about 910 g Potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but still firm. Drain the potatoes and let them cool for about 10 minutes, just until they are cool enough to handle.
2. 2While the potatoes are cooling, dice the 6 slices Bacon into 1.27 cm pieces and finely chop the 1 medium Onion.
3. 3Peel the cooled potatoes and slice them into 0.635 cm thick rounds. Heat the 2 tbsp Olive oil in a large 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the diced bacon and cook for 5-7 minutes, stirring occasionally, until it is crispy and browned.
4. 4Using a slotted spoon, remove the crispy bacon from the skillet and set it aside on a plate lined with paper towels. Leave the rendered bacon fat in the skillet.
5. 5Add the sliced potatoes and the chopped onion to the hot skillet with the bacon fat. Cook for 15-20 minutes, stirring every few minutes, until the potatoes are golden brown and crispy on the edges, and the onion is softened and slightly caramelized.
6. 6Return the cooked bacon to the skillet with the potatoes and onion. Toss everything together to combine well.
7. 7Season the Bratkartoffeln with 1 tsp Salt and 0.5 tsp Black pepper. Stir to distribute the seasoning evenly.
8. 8Transfer the Bratkartoffeln to a serving platter. Garnish with 2 tbsp Fresh parsley before serving.

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