Norland Seed Potato Recipes

NORMANDY POTATOES

Normandy Potatoes image

This recipe is based on Pomme de Terre au Lard from "The Norman Table: The Traditional Cooking of Normandy" by Claude Guermont with Paul Frumkin. ISBN 0-684-18319-6. Copyright 1985 Claude Guermont and Paul Frumkin.

Provided by Chef Sean 2

Categories Potato

Time 35m

Yield 1-3 serving(s)

Number Of Ingredients 6

Ingredients

1 russet potato, per person (plus 1 for the Pot)
2 tablespoons flavored salt (Garlic preferred)
2 teaspoons bacon drippings
1 medium onion, chopped
3 slices bacon
1 garlic clove, minced

Steps:

Peel potatoes.
Cut into approximately 1/2 inch dice.
Rinse to get most of the starch out.
Place in cold water.
Par boil (just until water comes to a boil).
Drain potatoes in a colander.
Meanwhile, place bacon in frying pan.
Fry bacon, until crisp. Remove bacon from pan.
Drain Bacon.
Place onion with bacon drippings and garlic clove in fry pan over low heat.
Sweat onion and garlic for approximately 5 minutes.
Add drained potato(es) to fry pan.
Fry for approximately 20 minutes or until potato cubes become brown and crusty. Seasoning half way through with salt and crumbled bacon.
Serve with flavored salt (the type you used to cook with).

Nutrition Facts : Calories 603.3, Fat 39.5, SaturatedFat 13.6, Cholesterol 54.4, Sodium 14548.8, Carbohydrate 49.8, Fiber 6.3, Sugar 6.4, Protein 13.4

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