Country potatoes with bacon, onion and black pepper
If you love flavorful potato dishes, try crispy garlic potatoes with herbs and parmesan, traditional Smolyan potatoes, and juicy baked potatoes with zucchini for more delicious ideas at home.
Ingredients · Servings 4
- small potatoes - 1 kg
- bacon - 180 g
- garlic - 2 heads
- oil - 2 tbsp.
- butter - 20 g
- coarsely ground black pepper - 1 tsp.
- dry savory - 1 tsp.
- salt - 1 tsp.
- water - for boiling
Method · 45 min
- Choose potatoes that are small and approximately the same size so they cook evenly. Wash them well, peel them, and leave them whole. If some are larger, cut them in half so they don't remain hard in the middle.
- Place them in a saucepan, cover with cold water and add some salt. Cook for 12-15 minutes after boiling, until tender but not falling apart. Check with the tip of a knife - it should go in easily and the potato should retain its shape.
- Drain the boiled potatoes very well. Leave them for 5 minutes to evaporate the excess moisture, because this way they will get a more appetizing brown color when fried and will not become watery in the pan.
- The bacon is cut into small cubes or thin strips. The onion is cleaned and finely chopped so that it can be distributed among the potatoes and give a sweet rustic flavor to the dish.
- Heat the oil in a large frying pan over medium heat. Add the bacon and fry for 4-5 minutes, until it releases its aromatic fat and begins to brown slightly around the edges.
- Add the chopped onion to the bacon. Stir and cook for another 3-4 minutes, until the onion is soft and translucent. Do not overcook, as this will give the country potatoes a bitter taste.
- Add the butter, and once it has melted, add the drained potatoes to the pan. Shake gently or stir with a wide spatula to coat them with the bacon fat and onion.
- Fry the potatoes for 10-12 minutes over medium to high heat, turning them carefully every few minutes to get golden spots on all sides without smothering them.
- Sprinkle with coarsely ground black pepper, savory, and the remaining salt. Stir for another 1-2 minutes, just enough for the spices to warm up and release their aroma.
- The finished country potatoes with bacon, onion and black pepper are served hot straight from the pan. They go with a salad of tomatoes, pickles, garlic sauce or a glass of ayran.
- If left over, store in a sealed container in the refrigerator for up to 2 days. They are best reheated in a pan for 5-6 minutes to regain their aroma and light brown crust.
