Best 2 Pommes De Terre Au Lard Or Speckkartoffeln Bacon Potatoes Recipes

If you're looking for a hearty and flavorful dish, then pommes de terre au lard or speckkartoffeln bacon potatoes is the perfect recipe for you. This classic dish, which originated in the German-speaking regions of Europe, combines tender potatoes, crispy bacon, and aromatic onions to create a meal that is both satisfying and delicious. Whether you're serving it as a main course or a side dish, this recipe is sure to become a favorite in your household.

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POMMES DE TERRE AU LARD OR SPECKKARTOFFELN (BACON POTATOES)

Pommes De Terre Au Lard or Speckkartoffeln (Bacon Potatoes) image

This recipe is popular in the canton (region) of Vaud, which is located in Romandy, the French-speaking southwestern part of Switzerland. They are rustic and delicious! I modified the recipe because the original called for lard and I didn't see any reason to waste good bacon fat! Also, they want you to boil your potatoes whole, cool, then peel and dice them but I couldn't really see why you need to take the extra steps. Enjoy!

Provided by Nif_H

Categories Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

2 lbs potatoes, peeled and cut into small cubes
8 ounces smoked bacon, cut into 1/4 inch strips
salt & freshly ground black pepper, to taste

Steps:

Heat a large frying pan over medium-high heat. Add potatoes and bacon, stirring frequently until potatoes are golden yellow and cooked through, about 20 minutes.
Season with salt and pepper.
Finally, remove the potatoes and bacon from the pan. Place them on a plate lined with paper towels to soak up some of the fat.
These beautiful country potatoes go well with sausages (Vaud sausage) and sauerkraut.

FèVES AU LARD (TRADITIONAL QUEBEC NAVY BEANS)

Fèves Au Lard (Traditional Quebec Navy Beans) image

Here is a quick version of this traditional recipe. Normally, these beans are baked for hours in a stoneware pot, but using a pressure cooker is a great way to speed up the process, saving not only time but also a lot of electricity! (Unless you're in winter and the heat from the oven makes you save on the heating bill.) The Prep Time includes the soaking of the beans, and the Cook Time includes the depressurizing of the cooker. You can double the recipe, and it freezes and thaws very well. Serving size is for a main dish, maybe use a half or a third of the portion size for a side dish.

Provided by Elie de Combys

Categories Breakfast

Time 19h

Yield 3 pounds, 5 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dried navy beans
5 cups water
6 ounces raw salted pork fatback, diced small (do not use the streak of lean one, only the fat one)
1 onion, diced
3 tablespoons molasses
2 tablespoons ketchup
1/2 teaspoon ground yellow mustard seeds
1/2 teaspoon winter savory

Steps:

Put the beans and water into a jar with a lid for 18 hours (counting the cooking time, that's 5 hours later than you want to be eating them the next day, so if you want your beans at 5 pm on Tuesday, soak them at 10 pm on Monday. It's ok to give or take a couple hours, but I'd rather give than take.).
When the 18 hours are almost up, finely dice the fatback, discarding the skin, and dice the onion.
Put the diced fatback in the pressure cooker, lid off, and cook it on medium heat until it starts to sizzle.
While you're waiting for it to sizzle, drain the beans, reserving the water.
Also, mix together the molasses, ketchup, mustard and savory in a small bowl, adding a little bean water so it can pour easily.
When the fatback sizzles, stir it a little and add the beans.
Then, add the onion, about half of the water and the condiments and stir well.
Add more bean water just until it covers the beans, using it to rinse the remaining condiments from the small bowl if necessary.
Put the lid on (with the high pressure valve, not the one for vegetables), put on high heat until steam comes out and reduce the heat to the lowest you can without stopping the whistling sound (for me it's a little lower than medium).
Cook that way for 40 minutes, take the cooker off the heat and wait at least 20 minutes before opening it.
Troubleshooting and tips : if there's a significant amount of liquid left on the bottom of the cooker, stir the beans, screw the lid back, put on high heat, let the pressure build and take off the stove as soon as it whistles. Then, wait 10 minutes before opening.
Also, beans are at their best when reheated. Once refrigerated, always stir them well before serving the first leftover portion, so as to distribute the sauce that will have settled to the bottom and hardened.

Tips:

To achieve crispy bacon and tender potatoes, ensure the bacon is cooked until it's golden brown and the potatoes are fork-tender.
For a more flavorful dish, use high-quality bacon and freshly ground black pepper.
If you prefer a softer potato, parboil them for a few minutes before roasting.
For a crispy crust on the potatoes, toss them with a mixture of olive oil, salt, and pepper before roasting.
To save time, use pre-cooked bacon or bacon bits.
For a vegetarian version, omit the bacon and add more vegetables, such as mushrooms, onions, or bell peppers.

Conclusion:

Pommes de terre au lard, also known as speckkartoffeln or bacon potatoes, is a simple yet delicious dish that combines the flavors of crispy bacon, tender potatoes, and aromatic herbs. Whether you're looking for a hearty breakfast, a comforting side dish, or a quick and easy weeknight meal, this classic recipe is sure to satisfy. With its versatile ingredients and customizable seasonings, you can easily tailor it to your preferences and dietary needs. So, gather your ingredients, preheat your oven, and get ready to enjoy this timeless dish that has been enjoyed for generations.