A delicious dish of crisply cooked potatoes and bacon, Swiss Potatoes go well with grilled steaks and sauteed liver.
1 tablespoon vegetable oil
8 slices streaky bacon, chopped
2 lb. potatoes, peeled and thinly sliced
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 teaspoon black pepper
In a large frying-pan, heat the oil over moderately high heat. When the oil is hot, add the bacon pieces and cook, stirring occasionally, for 6 to 8 minutes or until they are crisp and have rendered all of their fat. With a slotted spoon, transfer the pieces to kitchen paper towels to drain. Add the potato slices, a few at a time, and fry for 10 minutes, turning occasionally, or until they are golden brown on all sides. With a slotted spoon, transfer the potatoes to kitchen paper towels to drain. Keep warm while you cook and drain the remaining potato slices in the same way.
Place the potatoes in a warmed serving dish and sprinkle over the bacon, parsley, salt and pepper. Serve immediately.