Sliced Potatoes with Bacon
Ingredients
Directions
Prepare
Pare and slice the potatoes.
Cook
Fry the bacon in lard until light yellow.
Add the potatoes and salt to the bacon, frying for a few minutes without turning.
Cover and cook in a kettle for 1 hour.
Serve the potatoes with the fried side facing up.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Form the bulk of the dish and soften into a tender, moist body during covered cooking.
- Bacon
- Renders fat and browns, flavouring the potatoes and the pan.
- Lard
- Carries the heat and adds richness, helping the potatoes brown in the pan.
The step that matters
Frying without turning before covering. Leaving the potatoes undisturbed lets one side form a golden crust against the hot fat. Turning too early prevents that crust, so the slices stick, break, and lose their browned face.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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