Bratkartoffeln~ a German version of Fried Potatoes

Bratkartoffeln is a traditional accompaniment to Jägerschnitzel. Here is thefoodlessprocessed recipe for both together: Jägerschnitzel with Bratkartoffeln.

Links for less processed options: Bacon, Butter, Herbes de Provence, Parsley.

Equipment for the Bratkartoffeln

a Large Pot (8 quarts/7.5 liters or thereabout) and Lid
a Large Heavy Pan with High Sides and a Lid. This recipe uses a 12-inch (30.5 cm) Cast Iron Chicken Fryer with a 4.25 quart capacity (about 4 liters). A close European equivalent is a Sauteuse Haute, which has high sides and a long handle. It is deeper than a regular sauté pan.
a Large Bowl
a Cutting Board
a Paring Knife and an All- Purpose Knife
a Spatula/Turner
a Flame Tamer (aka Heat Diffuser, Simmering Plate) is optional. The pan does not sit directly over the heat source and it is easier to adjust the cooking temperature. Some brands may be used on a smooth-top burners.

Ingredients for the Bratkartoffeln

8 Russet Potatoes. This variety of potato is brown-skinned and has a dry, floury texture. A European potato that is good for frying, mashing or baking would be the equivalent.
about 1/2 cup of Yellow Onion, chopped (75-80 g)
4 slices of Sugarless Bacon, cut crosswise into lardons (small strips). European bacon tends to be cut much thinner than American bacon. The key is not the amount you use, but to use an amount that suits your taste. Speck may be used instead of bacon. Its flavour will be less pronounced.
4 Tablespoons of Salted Butter
some Herbes de Provence
a handful of Fresh Italian Flat-Leaf Parsley, chopped
Fresh Ground Black Pepper.

Making Bratkartoffeln

In a large pot, boil the potatoes in their skins until they are tender.
Drain them. Put them in a large bowl and refrigerate them until they are quite cold.
Peel the potatoes. Cut them into cubes and reserve them in a bowl.
Fry the bacon in the pan until it just begins to brown, but is still flexible.
Add the onion and cook, stirring it around, until the edges just begin to brown.
Add the butter. When it is melted, add the potatoes. Mix them together with the onion and bacon. Sprinkle them with a little Herbes de Provence and grind over them some black pepper. Place the pan on the flame tamer over medium low heat. Cover the pan and cook without stirring until the bottoms of the potatoes begin to form a brown crust and come away from the pan easily.
Turn the potatoes and brown them in the same way on the other side.
When a crust has formed and the potatoes again come away from the pan easily, turn them to brown the lighter sides. Cover again and cook without stirring to allow some more crust to form. If the bottom of the pan becomes dry and the potatoes begin to stick, add a few tablespoons of water, loosening them with a spatula. Replace the lid.
When the potatoes are crusty and browned, mix in the parsley.