Ingredients:

  • 3 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 4 oz thick-cut bacon, cut into small lardons
  • 1 large Sweet Onion (Vidalia or Yellow), thinly sliced or finely diced
  • 2 Tbsp unsalted butter
  • 1 Tbsp all-purpose flour (optional)
  • 1 tsp Kosher Salt (or to taste)
  • Generous amount of Freshly Ground Black Pepper
  • 2 Tbsp Water or Broth (optional liquid for initial steaming)

Instructions:

  1. Prep Potatoes: Peel and slice potatoes uniformly thin (about 1/8 inch). Rinse thoroughly under cold water until the water runs clear, then dry them aggressively using a clean kitchen towel or paper towels.
  2. Render Bacon: Place bacon lardons in a cold, large, heavy-bottomed skillet (cast iron preferred). Turn heat to medium-low. Cook slowly until the bacon is deeply browned and crisp, rendering out all fat.
  3. Remove Bacon: Use a slotted spoon to remove the crisp bacon bits to a paper towel-lined plate, leaving the rendered fat (bacon grease) in the pan. Aim for 3–4 tablespoons of fat; supplement with neutral oil if necessary.
  4. Sauté Aromatics: Add the sliced onion to the hot fat. Cook over medium heat, stirring occasionally, until softened and translucent (about 5–7 minutes). Remove onions and set aside with the bacon.
  5. Dust Potatoes (Optional): Lightly toss the dried potatoes with the optional tablespoon of flour, salt, and pepper.
  6. Initial Fry: Increase heat to medium-high. Add the potatoes to the hot fat in a single layer (work in batches if necessary). Let them sit undisturbed for 5–7 minutes to develop a good sear on the bottom.
  7. Steam/Soften: Sprinkle the potatoes with 2 tablespoons of water/broth and immediately cover the pan with a tight-fitting lid for 5 minutes. This step softens the interior.
  8. Uncover and Crisp: Remove the lid. Reduce heat slightly back to medium. Continue cooking, stirring and flipping the potatoes every 5–8 minutes, ensuring they make contact with the hot pan surface. This browning process takes 15–25 minutes.
  9. Check for Doneness: Potatoes should be tender all the way through when pierced with a fork and deeply golden brown on multiple sides.
  10. Final Flavor: Once fully cooked and crispy, stir in the reserved bacon and onions, along with the 2 tablespoons of unsalted butter. Season again to taste. Serve immediately.