Crispy Fried Potatoes

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 3)

Ingredients

500 g boiled potatoes or jacket potatoes, cooked, cold,
1 onion (s), diced
100 g bacon, smoked, diced
salt and pepper

Instructions

Cut the cold potatoes into slices about 5 mm thick. Best cooked the day before.
Fry the bacon in a small pan. When it is brown, add the onions and fry them. Be careful, they turn brown quickly. When they are golden brown, drain the fat through a small sieve into a larger pan. Squeeze out the onions and bacon with a spoon and set aside.
Now fry the potato slices in this fat with a little patience over medium heat. Pepper, but do not (!) Salt, otherwise they will not be crispy. Salt is only added at the very end. Maybe add a little more fat if it`s not enough. Turn the potatoes two or three times.
When the potatoes are nice and brown all around, add the bacon and onions and salt and mix everything.
This is how novice cookers get crispy fried potatoes that are sure to succeed.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.