Crispy German Potato Fry with Bacon and Onions

1. Cook Bacon

Cook the bacon in a 12-inch nonstick or carbon-steel skillet over medium heat until golden brown at the edges and the fat is rendered, about 3 to 5 minutes. Use a slotted spoon to transfer the bacon to a bowl, leaving the rendered fat in the skillet.

2. Cook Onion

Add the finely chopped onion to the skillet with the bacon fat. Cook for about 3 to 5 minutes, stirring occasionally, until the onion softens and turns golden brown. Transfer the cooked onion to the bowl with the bacon using a slotted spoon.

3. Cook Potatoes

Melt the unsalted butter in the skillet over medium heat. Add the sliced potatoes and table salt, stirring to coat the potatoes evenly with the butter and any remaining bacon fat. Cover the skillet and cook for 9 minutes to let the potatoes start to soften and absorb the flavors.

4. Crisp Potatoes

Remove the lid and gently stir the potatoes. Adjust the heat as needed to maintain steady bubbling and sizzling. Continue to cook uncovered for an additional 10 minutes, stirring every 2 to 3 minutes, until the potatoes are golden brown and crispy.

5. Combine Ingredients

Stir in the reserved bacon and onion along with the chopped fresh parsley. Season to taste with freshly ground black pepper. Give everything a good stir to combine the flavors.

6. Serve

Transfer the crispy German potato fry to a serving platter and serve hot.