Pan-fried potatoes with bacon and onion ('Bratkartoffeln')

Prepare the potatoes

Put the unpeeled potatoes inside a large pot and cover with cold water. Season the water liberally with salt. Bring to a boil over high heat, then turn down the heat and let the potatoes simmer, covered, over low heat for about 20 minutes or until tender. To check for doneness, pierce the potatoes with a sharp paring knife. If you feel no resistance and the knife slides easily off the potato, they are done. Drain the potatoes and peel them while still warm using a sharp paring knife. Slice into 1/4-inch thick slices using a wetted paring knife.

Fry your aromatics:

Add 1 teaspoon of clarified butter along with the bacon cubes inside a large nonstick saute pan. Heat over medium heat and fry until the bacon has rendered its fat and is becoming crispy, about 4-5 minutes. Take out the bacon and drain. Add your minced onion into the pan and sweat for 2-3 minutes until the onion mince has absorbed the bacon fat and is translucent. Set aside and wipe your pan clean.

Fry your potatoes:

Heat one tablespoon of clarified butter over medium heat in your cleaned nonstick saute pan. Add the potato slices making sure they all have contact to the bottom of the pan. If your pan isn't large enough to hold all the potato slices in a single layer it's best to use two pans for this. Let the potato slices fry on the first side for 4-5 minutes leaving them untouched. Then carefully flip them over and fry on the other side for 4-5 minutes. Flip them over again and fry until the bottom is golden brown, about 2-3 minutes. In case your potatoes aren't golden brown by that time, continue frying them while flipping them every 2-3 minutes. If they're browning too quickly, turn down the heat to a lower setting. Once done, add half a tablespoon of butter into the pan to glaze the potato slices and season to taste with pepper and salt. Mix in the bacon cubes, minced onions, and chives. Stir well and serve immediately.