- 1 1⁄2 - 2 kg potatoes (charlotte)
- 150 g white bacon
- coarse salt
- 50 g smoked bacon.
1. Peel and halve or quarter the potatoes. Put them in a large pot, cover with water and bring to the boil. Simmer for about 5 minutes, drain and leave to cool.
2. In a large saucepan or cast iron pan, cook the white bacon fat. Add the potatoes and salt. Roast slowly for about 30 minutes. Turn the potatoes from time to time.
3. Cut the smoked bacon into small strips and add. Increase the heat slightly and fry for another 20 minutes until crispy.