Roasted Red Potatoes with Onion, Bacon and Chanterelles (Bratkartoffeln)
4 Master Cut Ribeye Steaks
2 lbs Potatoes (Red Potatoes. Yukon Gold Potatoes or Fingerling Potatoes)
1 Medium White Onion, sliced
5 oz Smoked Bacon, cut in cubes
Boil the potatoes in salted water in their skins until tender.
Once cool enough to handle, remove the skins with a vegetable knife
and allow to cool more. Slice the potatoes into ¼ inch thick pieces.
Heat the pan to medium heat. Once hot, add the oil and wait another minute for the
oil to get hot. Place the potato slices in the pan, taking care not to overlap them.
Cook the potatoes for about 6 minutes, turning them around frequently. Add the bacon cook for another 4 minutes .Add the sliced onions and cook an additional 2 to 3 min.
Add salt and pepper to taste and then cook on a high heat for another minute or so,
until golden brown and crispy.
These roasted potatoes are a great side dish for a number of dishes, especially for