Country-style potatoes

I stumbled upon these potatoes one evening when I opened the fridge, my stomach growling and zero desire to go grocery shopping. I had neither the time nor the energy for complicated recipes. There they were, in their corner, a few wrinkled potatoes, an onion that had started to sprout, and a piece of leftover bacon from a Sunday meal. The first time I boiled the potatoes too long, resulting in a sort of mash with bacon; it wasn’t bad, just looked terrible. The second time, I kept the potatoes whole, cut them into larger pieces, and added some thyme. Since then, I’ve been making them pretty much the same way, always changing a little something – I play with the spices or add bell peppers when I want something fresher. It will never turn out the same way twice, but that’s the beauty of it.

Quick info:
Honestly, I spend about 35 minutes in total, from peeling the potatoes to serving them. It’s enough for two hungry people or three with moderate appetites. There’s nothing sophisticated about the preparation; it’s one of the easiest things you can make if you know how to peel an onion without feeling sorry for yourself.

Why do I often make this recipe?
Simple – you don’t need to be a trained chef to make something good, and the ingredients... everyone has them lying around in their cupboards and fridge. Plus, it works as breakfast, a quick dinner, or leftovers for lunch the next day if there are any. Not to mention you can juggle with what you have: no bacon? Use some ham or even sliced sausage. I once used pressed ham – I don’t recommend it, but I didn’t regret it at the moment.

Ingredients with quantities (and why I include them):
4-5 medium potatoes – I like to choose the yellower, starchy ones, as they taste better. If they’re too small, use 6.
1 medium onion (or large if you prefer a stronger flavor) – For sweetness and to tie the flavors together; don’t let the bacon take the lead alone.
200g country bacon – The more meat and less fat, the better, but it should be slightly smoked. Swap it with whatever you have, as long as it adds flavor and salt.
2 tablespoons of oil – Almost any type works; I use sunflower oil, as I don’t feel olive oil fits here.
Salt and pepper – to taste, but don’t skimp on the pepper.
Dried thyme – about a teaspoon heaping, as it adds all the charm at the end. Fresh, if you have it, is even better.

Preparation method (as I do it, step by step):

1. First, I peel the potatoes (I really dislike this part, but it’s necessary). I cut them into 6-8 slices, neither too thin nor too thick. If you cut them into cubes, they’ll crumble at the end, and all the flavor will stay in the pan. So, slices about a finger thick to prevent them from falling apart.
2. I put them to boil in salted water. About 10-12 minutes, so they are cooked but not falling apart. I check with a fork; if it goes in easily but they don’t fall off, it’s good. I drain them and set them aside, so they don’t sit in water and get mushy.
3. While the potatoes are boiling, I peel and cut the onion – not finely, rather into wedges or even julienne. If you cut it into small cubes, it will burn and won’t be noticeable when you eat.
4. Next, I tackle the bacon. I cut it into thin slices or cubes, depending on my mood. I try not to remove all the fat, but I don’t throw it all away either; a little helps with the flavor and texture of the potatoes.
5. In a large frying pan (it must be spacious enough to mix everything at the end), I put the oil and bacon. I let it cook over medium heat so it releases some fat and gets crispy edges. You don’t want to burn it, just to make it golden and smell delicious.
6. I toss the onion over the bacon, lower the heat to low, and stir frequently. The onion should soften, turn golden, but not burn. 5-7 minutes is perfect, depending on the pan and heat.
7. Done, this is where the flavors meet. I add the boiled potatoes over the onion and bacon and mix gently to avoid turning them into mush. If needed, I add a splash more oil. I leave everything on the heat for another 2-3 minutes to let the potatoes soak up the flavors of the onion and bacon and to bring everything together a bit.
8. Finally, I pull the pan aside and sprinkle the dried thyme (or fresh if I’m lucky enough to find it). A bit of freshly ground pepper on top, maybe even a hint of paprika if I feel like adding a little color.

Done. Let everything settle for two minutes before serving, so you don’t burn yourself like a novice.

Tips, variations, and serving ideas

Practical tips and common mistakes:
Don’t boil the potatoes until they turn to mush, or you’ll end up with a mix of mash and bacon stuck to the pot. When you think they’re done, take one and cut it in half to check the texture.
Don’t let the onion burn – if your pan is too hot, take it off the heat for a few seconds. Bitter onion can ruin everything.
Be careful with the salt – the bacon is salty by nature, and if you add salt to the potatoes and sprinkle more at the end, you can easily overdo it.
The pan is important – if you have a non-stick or cast iron one, that’s ideal. If not, make sure it’s not scratched, as things can stick and half of it will remain at the bottom.
Quick tip: if you want a crust on the potatoes, after adding them over the bacon and onion, leave them undisturbed on the heat for another 3 minutes, then flip with a spatula and let them sit for another 2-3 minutes.

Substitutions and adaptations:
No bacon? Any smoked meat works: bacon, kaiser, or even some leftover roast if you’re brave enough to add it to the potatoes.
If you want a lighter version, you can add grilled chicken breast, torn into pieces, but it doesn’t have the same charm, let’s be honest.
Vegetarian – skip the smoked meat and add bell peppers or mushrooms sautéed with the onion. Optionally, some grated cheese at the end to tie everything together.
Gluten-free, lactose-free – the recipe is naturally gluten-free and dairy-free unless you add cheese at the end.
Diet-friendly? Skip the oil, just use bacon, and maybe steam the potatoes, but that reduces the flavor.

Variations:
You can add a soft fried egg on top when serving for something even heartier.
It also works with crumbled feta sprinkled at the end – if you like that combination.
For a spicier version, add some finely chopped hot peppers or a bit of hot paprika with the onion.
With sweet potatoes? I’ve tried it, it’s okay, but it doesn’t really go with bacon. Better with bacon or just on its own with lots of thyme.

Serving ideas:
I serve them alongside a salad of tomatoes with green onions and cucumbers. If you’re in the mood for something more substantial, serve them with pickles. A glass of dry white wine goes well, but so does a cold beer, especially if you’re making it for dinner.
For breakfast, I eat them with fried eggs, and for dinner with pickles. They never disappoint.
If there are leftovers, you can put everything in a sandwich with melted cheese or even mustard.

Frequently asked questions

1. Can I boil the potatoes with the skin on?
Yes, and it turns out great. Just let them cool a bit before peeling; otherwise, you’ll burn your fingers. They retain their texture better, but you need to be careful with the boiling time so they don’t get too soft.

2. Can they be made in the oven?
Absolutely. After mixing everything in the pan, you can put them in a baking dish and pop them in the oven for 10 minutes on grill. They come out more golden and crispy.

3. Can I use new potatoes?
Yes, but don’t boil them too long, as they break down quickly. New potatoes are more tender, so watch the boiling time.

4. Can it be made without onion?
You can, but honestly, the flavor won’t be the same. The onion adds sweetness and ties the flavors together. If you don’t like onion, add a bit of garlic towards the end so it doesn’t remain bland.

5. What if I don’t have thyme?
No big deal. You can try with chopped fresh parsley or dill, but the flavor will be different. Dried thyme has its own charm and pairs very well with potatoes and smoked meat.

6. Can I prepare everything in advance?
Yes, you can boil the potatoes ahead of time and keep them in the fridge, and when you want to make them, just toss them in the pan with the onion and bacon.

Nutritional values (approximately per serving, for three servings):

A quick calculation, without weighing every onion slice:
The potatoes (4-5 medium, about 500g) bring around 350 calories.
The bacon (200g) is about 700 calories, depending on the fat content.
The onion, oil, thyme, and the rest – let’s say another 150 calories total.
So, per serving (if we’re making for 3 people): about 400-450 calories. If you add a fried egg and cheese, it significantly increases.
Protein: somewhere around 10-12g per serving from the meat and potatoes. Fats – more from the bacon and oil, probably around 18-20g. Carbohydrates – about 40-50g, with the potatoes being the base.
It’s filling; it’s not a “diet” recipe, but it doesn’t go overboard on calories if you don’t overdo the oil and bacon. Essentially, it’s a kind of comfort food, but with a decent minimum of fat if you don’t exaggerate.

How to store and reheat

If there are leftovers, I put everything in a container with a lid in the fridge. It keeps well for 2 days – even 3, but by then the potatoes aren’t as good. When reheating, it’s best in a pan, without oil, on low heat, stirring gently to avoid turning them into mash. You can also use the microwave, but they get soft and lose their charm. A quick option – pop them in the oven for 5 minutes on a tray to get a crust if you have the patience. If you want to pack them, just throw them cold into a sandwich or as a side with something else.

That’s how I make them, and nobody ever leaves the table unsatisfied.

Peel the potatoes and cut them into slices (I cut them into 6) and boil them with salt and a little oil. Separately, sauté the onion with the bacon. When ready, add the boiled potatoes and mix with the onion and bacon. Add salt and pepper to taste, and finally sprinkle thyme on top. Enjoy your meal!

 Ingredients: 4-5 potatoes, 1 onion, 200g of country ham, oil, salt and pepper, thyme

 Tags:  rustic potatoes