Let's Get Cooking
- 1 Cook the potatoes unpeeled for 20 minutes in stock, remove from heat, drain, cool down, peel and slice. Cook chopped bacon and onion in a large shallow pan over medium heat until soft, remove solids from the pan, and reserve the bacon fat.
- 2 Add olive oil and slide potatoes to the pan; keep them in one layer. Add bacon and onion. Do not stir them; just let them brown evenly on both sides and cook over medium heat for 5–10 minutes.
- 3 Sprinkle with herbs and pepper and cook for 5 more minutes. Serve with pickles and green salad.