Welcome to a taste of pure comfort! Country-Style Potatoes, or 'Kartofel po-derevenski,' is a beloved classic in many Eastern European homes, cherished for its simple, rustic charm and incredible flavor. This isn't just fried potatoes; it's a complete, satisfying meal. Imagine perfectly boiled and then pan-fried potatoes with a crispy golden crust, paired with savory smoked bacon and a uniquely tangy, creamy sauce. This recipe is your ticket to a quick and hearty meal that feels like a warm hug on a plate. Let's get cooking!
Country-Style Potatoes with Sauce and Bacon
Ingredients for Country-Style Potatoes with Sauce and Bacon
- 400 g potatoes
- 2 thin slices of smoked bacon
- 1 hard-boiled chicken egg
- 1 soleny ogurets (salt-brined pickle)
- 2 tablespoons mayonnaise
- 1 tablespoon smetana (a high-fat sour cream)
- small bunch of dill and parsley
- salt, caraway seeds, and pepper to taste
- vegetable oil
How to Make Country-Style Potatoes with Sauce and Bacon
Peel the potatoes and cut the tubers in half.
Place strips of smoked bacon on a preheated skillet.
Pour 1 tablespoon of vegetable oil into the skillet, and add the boiled potatoes.
Peel the potatoes and cut the tubers in half. To the peeled potatoes, add half a teaspoon of caraway seeds and a sprig of dill. Salt to taste and pour in boiling water. Boil the potatoes until tender, then drain the water. Dry the boiled potatoes in the pot over the lowest heat.
Preheat a heavy-bottomed skillet. Place strips of smoked bacon on the hot skillet. Fry until golden brown on both sides, then remove the bacon from the skillet.
Pour 1 tablespoon of vegetable oil into the skillet and add the boiled potatoes. Place the potatoes cut-side down first so they get nicely browned.
Fry the potatoes until golden brown.
Finely dice the salted pickle.
Add the chopped egg to the salted pickle.
Fry the potatoes until a golden crust forms. Turn them over to ensure they are evenly browned on all sides.
Now, let’s make the sauce. Finely dice a soleny ogurets (a type of salt-brined pickle, not sweet). You can also use other pickled cucumbers or cornichons in this recipe.
Grate a hard-boiled egg on a coarse grater or finely chop it with a knife. Add the chopped egg to the diced pickle.
Add 1 tablespoon of chopped herbs to the sauce.
Add smetana and mayonnaise to the other ingredients.
Mix the sauce well, and you can serve the dish.
Strip the dill and parsley leaves from the tough stems. Chop the herbs finely. Add 1 tablespoon of the chopped herbs to the sauce.
Add smetana (a high-fat sour cream) and mayonnaise to the other ingredients. Season with salt and freshly ground black pepper to taste. If desired, you can add 1 teaspoon of lemon juice and a crushed garlic clove.
Mix the sauce well, and you’re ready to serve. By the way, a similar recipe is used to make classic tartar sauce, which pairs well with almost any vegetable dish.
Spoon the sauce onto a plate and top with the fried potatoes. Garnish the dish with strips of fried bacon and curly parsley leaves.
Spoon the sauce onto a plate. Arrange the fried potatoes on top of the sauce. Garnish the dish with strips of fried bacon and curly parsley leaves. Serve immediately.
And there you have it—a plate of golden, crispy Country-Style Potatoes that's bursting with flavor! The combination of the hearty potatoes, smoky bacon, and that zesty sauce is truly a match made in heaven. This dish is wonderful on its own for a satisfying lunch or dinner, but it also makes a fantastic side for grilled meats or fish. Don't be afraid to experiment with the sauce—a little extra garlic or a different herb can make it your own. Enjoy this simple yet delicious meal with your loved ones!
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