Hearty Fried Potatoes Grandmother Style

Our grandmothers knew how to use it properly and prepare perfect fried potatoes. At that time, there was probably a heavy iron pan in every household, which was never washed, but at most wiped with newspaper and then rubbed again with a bacon rind. Such a frying pan is, of course, ideal. However, only if it is really used almost daily for this – otherwise the fat becomes rancid. The fried potatoes were spoiled much later by those who believed that with less effort, time and patience it would also work. Peel the potatoes, slice them and roast them in a large frying pan in hot lard for five minutes at the beginning, then add the onions sliced into rings, add the bacon cut into cubes, season with salt, pepper, marjoram grated between the fingertips and mace. After another two to three minutes of quiet frying, during which the onions are only steamed from below by the potato layer, shake the frying pan and swirl it carefully to bring the bottom layer to the top. Of course, you may also take the frying scoop to help.

Now evenly distribute the caraway seeds and also stir them in by shaking. Roast slowly for another 20 min, until the potatoes are “roesch” (as they say in Southern Germany) and deliciously crispy.

Goes well with hearty fish and

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