Boil the potatoes half cooked. This is important so that there is no mud later and they become crispy. Peel after boiling, if the potatoes are young, the peel can also be left on, cut in half and cut crescents. Peel and dice the onion. Dice the bacon.
Put the oil in a large pan and heat it over a high flame. When the oil is hot, add the potatoes and toss a little. Lower the flame one level and fry the potatoes. After about 5 minutes toss again and fry the potatoes on the other side. When the potatoes are nice and light brown, season them and add the bacon. When the bacon is slightly crispy, add the onions and toss them again thoroughly. If the onions are translucent or slightly browned, they can be served.
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