Speckkartoffel Potatoes with Bacon
Bring rustic comfort to your table with Speckkartoffel Potatoes with Bacon, a savory German-inspired dish that combines crispy golden baby potatoes with smoky, thick-cut bacon, sweet caramelized onions, and fragrant garlic. Perfectly seasoned with paprika, salt, and black pepper, these skillet-fried potatoes are finished with a fresh parsley garnish for a vibrant touch. This hearty recipe is easy to prepare, with parboiled potatoes ensuring a soft interior and a beautifully crisp exterior. Ideal as a flavorful side dish or a standalone meal, this one-pan wonder is a celebration of simple ingredients elevated through classic cooking techniques. Serve it warm and watch it disappear from the table! Keywords: speckkartoffel, potatoes with bacon, German potato recipe, skillet potatoes, caramelized onion, comfort food basics.
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Recipe Information
Ingredients
- 600 grams Baby potatoes
- 200 grams Bacon (thick-cut)
- 1 medium Yellow onion
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Wash the baby potatoes thoroughly and cut them into halves. If the potatoes are larger, quarter them for even cooking.
Bring a pot of salted water to a boil. Add the potatoes and parboil them for 8-10 minutes, or until they are just fork-tender but not fully cooked. Drain and set aside.
While the potatoes are boiling, dice the bacon into small pieces. Peel and thinly slice the yellow onion, and mince the garlic.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
In the same skillet with the bacon drippings, add the sliced onions. Cook over medium heat, stirring occasionally, until caramelized and golden brown, about 8-10 minutes. Add the minced garlic during the last 2 minutes of cooking, stirring to avoid burning. Remove the onion mixture and set aside with the bacon.
Add the remaining tablespoon of olive oil and the butter to the skillet. Increase the heat to medium-high and add the parboiled potatoes in a single layer. Cook for 6-8 minutes, turning occasionally, until the potatoes are golden brown and crispy on the outside.
Season the potatoes with salt, black pepper, and paprika. Return the bacon and onion mixture to the skillet, stirring gently to combine. Cook for another 2-3 minutes until heated through.
Remove from heat and garnish with freshly chopped parsley. Taste and adjust seasoning if needed.
Serve warm as a side dish or enjoy on its own for a comforting meal.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.1 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3520 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
