New Potatoes With Bacon (German) Recipe
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Ingredients : New Potatoes With Bacon (German) Recipe
2 lb potatoes
1/2 lb bacon, cut in pieces
1/2 pt or more sour cream
3 tbsp chopped chives
1 salt and pepper
New potatoes with bacon (Kartoffel mit speck)
Note: "When Irma Rombauer was a young art student in Germany, she
wandered around attemptping (as she puts it) to paint the dikes,
windmills, and thatched houses of the northern region. Lunch was
usually ordered in advance at some convenient farmhouse, With her
companions she would enter the "Bauerstube", or peasant general room,
to find awaiting them great bowls of freshly boiled potatoes in their
jackets, and diced bacon that had been cooked slowly so that it was
swimming in fat. They peeled the potatoes, spooned the bacon over
them, and topped the mound with some sour cream sprinkled with
chopped chives. For dessert there was a Stollen, dark with raisins,
currants, and citron, and coffee. We who always like a color and
flavor contrast might accomppany this simple yet savory meal with
chilled cherry tomatoes or a crisp green salad."
Boil the potatoes in their jackets, drain, and keep warm. Cook the
bacon slowly until pink and cooked but not crisp. Pour off some of
the drippings, keepipng just enough to flavor. Peel the potatoes and
proceed as described above. Serves 4.
Source: "The Peasant Cookbook", by Marian Tracy, 1955
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