Every once in a while when I come across something, I'll immediately picture it a particular way and can't let go of the thought. That was the case with the Yukon Gold creamers I saw at the market yesterday. They brought me back to a time when my mum used to make German style pan fried potatoes.
I have lightened them up considerably from how I remember them from my childhood. My mum used to add a huge amount of butter to hers. Both ways are quite delicious....
1 1/2 lb waxy or creamer type (washed) potatoes
3 slices peppered or plain smoked bacon (about 1/4 lb)
1 large yellow onion, chopped
up to 3 tbsp butter (or more :D)
salt and freshly ground black pepper
Place the potatoes (with their skins) into a pot large enough to hold them and cover with cold water. Place the pot over medium-high heat and bring to a boil. Lower the heat a touch and simmer them until they pierce easily with a fork; begin to check them after 5 minutes or so.
Drain the potatoes and allow to cool. Either slice them or cut them into small pieces; whichever you prefer. Set aside.
Dice the bacon and place into a cold skillet. Set over medium heat and fry until the bacon begins to brown. Determine how crispy you like your bacon and when it's done to your liking remove it with a slotted spoon and place it on a paper towel to drain.
Add up to 2 tbsp of butter, rendered bacon drippings or a combination of the two, to the skillet. Raise the heat to almost high and when the fat is hot, add the potatoes. Spread them out as evenly as possible in the skillet and adjust the heat if necessary to prevent them from burning. When the bottoms have browned nicely, begin to toss them to brown the other sides. This can take up to 15 minutes or so.
When the potatoes are almost done, return the onions and bacon to the skillet. Sprinkle with salt and pepper (if needed) and cook until everything is nice and hot.