Fried potatoes are integral to the image of German traditional food, because they epitomise the relationship with the country’s indigenous products, of which bacon, onions and potatoes feature prominently. The spice mixture designed for fried potatoes adds a depth of flavour that is remarkable.
- 1.5 kg waxy potatoes of roughly equal size, cooked whole, cut into 2 cm dice
- 300 g smoked belly pork / smoked bacon, cubed (optional)
- 300 g onions, sliced thick
- 75 ml rapeseed oil
- 15 g pepper / 45 g spice mixture
- 5 g salt (exclude if using spice mixture)
Sauté onions in two tablespoons of oil in a large frying pan, until they start to brown, remove with a slotted spoon and keep warm. Increase heat, fry pork belly / bacon to release the fat, then add a tablespoon of oil. When the pork / bacon begins to take on some colour, remove to a plate with a slotted spoon. Add a tablespoon of oil, fry half of the potatoes until they have taken on a crispy crust, remove and keep warm. Pour a tablespoon of oil to the pan, add potatoes and fry until crispy. Slide first batch of potatoes into the pan, fold into the potatoes the bacon and onions, season with salt and pepper or with the spice mixture and gently heat through for a couple of minutes.