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.

• Ready In: 35 mins
• Serves: 1-3

Ingredients

• 1  russet potato, per person (plus 1 for the Pot)
• 2  tablespoons  flavored salt (Garlic preferred)
• 2  teaspoons bacon drippings
• 1  medium onion, chopped
• 3  slices bacon
• 1  garlic clove, minced

Directions

1. Peel potatoes.
2. Cut into approximately 1/2 inch dice.
3. Rinse to get most of the starch out.
4. Place in cold water.
5. Par boil (just until water comes to a boil).
6. Drain potatoes in a colander.
7. Meanwhile, place bacon in frying pan.
8. Fry bacon, until crisp. Remove bacon from pan.
9. Drain Bacon.
10. Place onion with bacon drippings and garlic clove in fry pan over low heat.
11. Sweat onion and garlic for approximately 5 minutes.
12. Add drained potato(es) to fry pan.
13. Fry for approximately 20 minutes or until potato cubes become brown and crusty. Seasoning half way through with salt and crumbled bacon.
14. Serve with flavored salt (the type you used to cook with).