Best 3 Pommes De Terre Au Lard Or Speckkartoffeln Bacon Potatoes Recipes
Travel through the charm of German cuisine with this exploration of "Pommes de Terre au Lard" or "Speckkartoffeln": a delectable dish where crispy potato slices unite with smoky bacon and aromatic onion. Immerse yourself in three sensational variations: the classic Speckkartoffeln with its traditional flavors, the sumptuous Rahmspeckkartoffeln enriched with creamy sauce, and the delectable Käsespeckkartoffeln where melted cheese adds a delightful twist. Each recipe unravels its own unique symphony of flavors, inviting you to embark on a culinary journey.
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POMMES DE TERRE AU LARD OR SPECKKARTOFFELN (BACON POTATOES)
This recipe is popular in the canton (region) of Vaud, which is located in Romandy, the French-speaking southwestern part of Switzerland. They are rustic and delicious! I modified the recipe because the original called for lard and I didn't see any reason to waste good bacon fat! Also, they want you to boil your potatoes whole, cool, then peel and dice them but I couldn't really see why you need to take the extra steps. Enjoy!
Provided by Nif_H
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Heat a large frying pan over medium-high heat. Add potatoes and bacon, stirring frequently until potatoes are golden yellow and cooked through, about 20 minutes.
- Season with salt and pepper.
- Finally, remove the potatoes and bacon from the pan. Place them on a plate lined with paper towels to soak up some of the fat.
- These beautiful country potatoes go well with sausages (Vaud sausage) and sauerkraut.
FONDANT POTATOES WITH GARLIC (FONDANT DE POMMES DE TERRE)
These potatoes are peeled and baked whole. They get a nice golden brown and are very soft inside. Potatoes should be medium size. If they are larger, cut them in half. (thanks, Loof, for the tip)
Provided by Outta Here
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Put oil and butter in a baking dish. Put dish in oven until butter melts.
- Add potatoes and garlic and turn to coat all sides of potatoes. Bake 15 to 20 minutes until golden brown.
- Add the broth and rosemary and bake another 15 minutes, or until the stock is absorbed and potatoes are soft. Season with salt and pepper.
- Serve. (discard garlic).
Nutrition Facts : Calories 341.2, Fat 24, SaturatedFat 13.1, Cholesterol 53.4, Sodium 102.5, Carbohydrate 29.5, Fiber 2.6, Sugar 1.4, Protein 3.8
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.
Provided by Chef Sean 2
Categories Potato
Time 35m
Yield 1-3 serving(s)
Number Of Ingredients 6
Steps:
- 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).
Nutrition Facts : Calories 603.3, Fat 39.5, SaturatedFat 13.6, Cholesterol 54.4, Sodium 14548.8, Carbohydrate 49.8, Fiber 6.3, Sugar 6.4, Protein 13.4
Tips:
- For a crispier texture, use a combination of bacon drippings and butter to cook the potatoes.
- If you don't have bacon drippings, you can use vegetable oil or olive oil instead.
- For a more flavorful dish, use a smoked bacon.
- If you want a spicier dish, add some cayenne pepper or paprika to the potatoes.
- For a more herbed dish, add some fresh thyme or rosemary to the potatoes.
Conclusion:
Pommes de terre au lard, or Speckkartoffeln, is a hearty and flavorful German dish that is perfect for a cold winter day. The potatoes are crispy on the outside and fluffy on the inside, and the bacon adds a salty and smoky flavor. This dish is easy to make and can be served as a main course or a side dish.
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