Potatoes, crispy bacon, red onion, and garlic make a hearty combination with a pleasantly spiced flavor. Everything comes together in the oven, where the ingredients blend and develop a tempting golden crust. Plus, this lunch is made in just one baking dish.
Potatoes are first boiled until tender, making them easy to mix with the bacon base and reducing the baking time. Simply season them with salt, pepper, and sweet paprika, bake, and finish with fresh parsley before serving.
What You’ll Need
- 10 medium potatoes,
- 450 g bacon,
- 2 red onions,
- 6 cloves of garlic,
- salt to taste,
- pepper to taste,
- sweet ground paprika to taste,
- parsley for garnish.
The original recipe does not specify exact amounts of salt, pepper, paprika, or parsley, so feel free to adjust them to your own taste.
Step-by-Step Preparation:
1. Boiling the potatoes: Place the potatoes in a pot, cover with water, and boil for about 25 minutes until tender. Cooking time may vary depending on their size, so check for doneness before draining.
2. Peeling and cutting: Drain the cooked potatoes and let them cool briefly so they’re easy to handle. Then peel and cut them into smaller pieces suitable for baking.
3. Frying the bacon: Cut the bacon into small pieces, add to a pan, and fry. Stir occasionally to ensure even browning and to create a flavorful base for the dish.
4. Adding onion and garlic: Clean the red onions, slice into half-moons, and add to the pan with the bacon. Season with salt, stir, and sauté briefly together. Finally, add the garlic cut into pieces and mix again.
5. Filling the baking dish: Spread the cut potatoes in a baking dish, season with salt, and add pepper and sweet paprika to taste. Top with the fried bacon, red onion, and garlic mixture.
6. Mixing and baking: Carefully but thoroughly mix all the ingredients in the baking dish so the spices and bacon base are evenly distributed among the potatoes. Place the dish in an oven preheated to 190°C and bake for about 40–45 minutes.
7. Finishing and serving: Remove the finished potatoes from the oven and sprinkle with chopped parsley. Serve hot, ideally right after baking, when the flavors are most intense and the potato tops are nicely roasted.
Why Pre-Boil the Potatoes
Pre-cooking the potatoes for about 25 minutes ensures they are soft before going into the baking dish. In the oven, they mainly bake together and soak up the flavors of the bacon, onion, garlic, and spices during the 40–45 minutes.
After boiling, let them cool just enough to peel and cut safely. When mixing in the baking dish, be gentle, as the soft pieces can break apart easily.
How to Season the Dish Properly
The bacon and onion base already give the potatoes a strong flavor, so add salt to taste. Distribute the pepper and sweet paprika evenly over the potatoes before the final mixing.
Add the garlic to the pan at the end, just as in the original recipe. Use fresh parsley only on the finished dish for a fresh finishing touch to the baked potatoes.
Final Tip
Cut the potatoes into similar-sized pieces so they heat through and roast evenly in the baking dish. Before putting it in the oven, check that the bacon, onion, garlic, and spices are well distributed throughout the dish.
Enjoy your meal.
