Pommes De Terre Au Lard or Speckkartoffeln (Bacon Potatoes)

READY IN: 30mins
Recipe by Nif_H

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!

Top Review by duonyte

Tasty and easy. I always worry about bacon or whatever burning when cooking raw potatoes like this, so about 3/4 through I threw in a couple of tablespoons of water and covered the skillet to steam the potatoes to doneness. Then cooked until all was crisp and golden. This actually ended up being dinner as I was too tired to fix anything else, and it satisfied me.

Ingredients Nutrition

  • 2 lbs potatoes, peeled and cut into small cubes
  • 8 ounces smoked bacon, cut into 1/4 inch strips
  • salt & freshly ground black pepper, to taste

Directions

  1. 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.
  2. Season with salt and pepper.
  3. 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.
  4. These beautiful country potatoes go well with sausages (Vaud sausage) and sauerkraut.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a