Ingredients
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1
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2
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2
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1
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3
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1
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-
-
-
-
-
-
-
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Directions
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 , 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
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Steps
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1
Done
|
Peel Potatoes. |
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2
Done
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Cut Into Approximately 1/2 Inch Dice. |
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3
Done
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Rinse to Get Most of the Starch Out. |
|
4
Done
|
Place in Cold Water. |
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5
Done
|
Par Boil (just Until Water Comes to a Boil). |
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6
Done
|
Drain Potatoes in a Colander. |
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7
Done
|
Meanwhile, Place Bacon in Frying Pan. |
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8
Done
|
Fry Bacon, Until Crisp. Remove Bacon from Pan. |
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9
Done
|
Drain Bacon. |
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10
Done
|
Place Onion With Bacon Drippings and Garlic Clove in Fry Pan Over Low Heat. |
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11
Done
|
Sweat Onion and Garlic For Approximately 5 Minutes. |
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12
Done
|
Add Drained Potato(es) to Fry Pan. |
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13
Done
|
Fry For Approximately 20 Minutes or Until Potato Cubes Become Brown and Crusty. Seasoning Half Way Through With Salt and Crumbled Bacon. |
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14
Done
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Serve With Flavored Salt (the Type You Used to Cook With). |
