Normandy Potatoes
"This recipe is based on Pomme de Terre au Lard from "The Norman Table: The Traditional Cooking of Normandy" by Claude Guermont with Paul Frumkin. ISBN 0-684-18319-6. Copyright 1985 Claude Guermont and Paul Frumkin."
photo by Boomette
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
1-3
ingredients
- 1 russet potato, per person (plus 1 for the Pot)
- 2 tablespoons flavored salt (Garlic preferred)
- 2 teaspoons bacon drippings
- 1 medium onion, chopped
- 3 slices bacon
- 1 garlic clove, minced
directions
- Peel potatoes.
- Cut into approximately 1/2 inch dice.
- Rinse to get most of the starch out.
- Place in cold water.
- Par boil (just until water comes to a boil).
- Drain potatoes in a colander.
- Meanwhile, place bacon in frying pan.
- Fry bacon, until crisp. Remove bacon from pan.
- Drain Bacon.
- Place onion with bacon drippings and garlic clove in fry pan over low heat.
- Sweat onion and garlic for approximately 5 minutes.
- Add drained potato(es) to fry pan.
- Fry for approximately 20 minutes or until potato cubes become brown and crusty. Seasoning half way through with salt and crumbled bacon.
- Serve with flavored salt (the type you used to cook with).
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Reviews
-
I didn't rinse the potatoes to remove the starch. I omitted the salt cause the bacon was salty enough. And I omitted garlic. I liked the red onion with the potatoes and bacon. So yummy. Thanks Chef Sean :) Made for I recommend tag game -
These came out like homefries my mom used to make. I seasoned with Morton's Natures Seasons. It did not direct to put the bacon back in but I crumbled it and sprinkled on top of the crisped potatoes, and loved this combination of onions and bacon. Thanks for posting Sean. made for PAC Spring 2010. -
Now this is what I've always called Mom's potatoes. I never could duplicate them until this recipe. These are great skillet potatoes. Thanks!
RECIPE SUBMITTED BY
My passions include cooking, computers, and gardening.
So, I like to, if at all possible, grow whatever I'm going to be cooking with. Which is one of the reasons I got involved in peppers, specifically hot peppers (Habaneros, Jalapenos, that sort of peppers).
