Crispy pan-fried potatoes with bacon and onion: serve with fried eggs or sausage

Tip: tap a step to mark it as done.

1. Boil the potatoes

   25 min

   Wash the potatoes thoroughly and boil them in their skins in salted water until partially tender, about 20 minutes. Drain.

2. Let cool

   2 hr

   Let the potatoes cool completely, for at least 2 hours. Then peel them and cut into rounds about 5 mm thick.

3. Fry the bacon and onion

   10 min

   Dice the bacon and slice the onion into half-moons. Heat the lard in a large skillet, fry the bacon, then add the onion and cook until golden. Transfer the bacon and onion to a plate.

4. Fry the potatoes

   20 min

   Add the butter to the same skillet and arrange the potatoes in a single layer. Cook without stirring for 5–6 minutes, until golden underneath, then turn and cook for another 10 minutes.

5. Season and serve

   5 min

   Return the bacon and onion to the skillet, season with salt and pepper, sprinkle with caraway seeds, and toss briefly. Serve sprinkled with parsley.

Tip: These are best made with potatoes boiled the day before and refrigerated. Don't crowd the pan, or the potatoes will steam instead of turning crisp. Read more: Lard in the kitchen: baking and frying

This recipe was translated from the Slovak original: Chrumkavé opekané zemiaky na panvici so slaninou a cibuľou: k volskému oku aj klobáske