Recipe for: Roasted Bacon with Herbs Served with Young Potatoes - photo 1
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Recipe for: Roasted Bacon with Herbs Served with Young Potatoes

Pikantne Main Dishes Regional Cuisine of Poland 80 min Medium 6 wyświetleń ~58.05 PLN * - (0)
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Description

Traditional Polish roasted bacon with aromatic herbs, served with young potatoes sautéed with onion and butter. The dish combines the juicy interior and crispy, browned skin of the bacon with delicate, spring potatoes — perfect for a Sunday dinner or a May Day gathering. The bacon marinated in mustard and honey with garlic, thyme, and rosemary gains depth of flavor, while the young potatoes balance the richness with simplicity and freshness. Serve with pickled cucumber, fresh sorrel or dill, and a must-have mustard sauce that highlights the sweetness of the honey and the aroma of the herbs.

Ingredients Used

Ingredients (14)

Servings:
4
  • Bacon 1000 g
  • Potatoes 5.3 szt. (~800 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Mustard 30 g
  • Honey 30 ml
  • Rapeseed oil 30 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Thyme 30 g
  • Rosemary 30 g
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Dill 30 g
💰 Szacowany koszt dania: ~58.05 PLN (14.51 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade and preparation of bacon

1

Prepare the marinade: in a small bowl, combine mustard (30 g), honey (30 g), and rapeseed oil (30 g). Peel the garlic (15 g) and finely chop or press it through a garlic press. Cut off the leaves of the thyme and the needles of the rosemary; chop half of the thyme (about 15 g) and half of the rosemary (about 15 g), leaving the rest for decoration. Add the chopped garlic and herbs to the bowl, season with salt (about 8 g) and pepper (1 g), and mix until you have a smooth, thick paste.

Ingredients: Mustard, Honey, Rapeseed oil, Garlic, Thyme, Rosemary, Salt, Black pepper
Use a metal or ceramic bowl and spoon. If the honey is solid, heat it for 10–20 seconds in the microwave or immerse the jar in warm water to make it liquid.
2

Prepare the bacon: pat it dry with paper towels. If the bacon has skin, score the skin with a sharp knife in a diamond pattern at an angle of about 45°, making cuts about 1 cm apart — do not cut too deeply into the meat, just into the fat and skin. Rub the prepared marinade thoroughly into the scored areas and on the sides. Place the bacon on a rack set over a baking tray (the fat will drip onto the tray), skin side up.

Ingredients: Bacon, Mustard, Honey, Garlic, Thyme, Rosemary
Use a sharp, narrow knife for scoring (e.g., a meat knife). If you don't have a rack, place the bacon directly on the baking sheet, but occasionally baste it with the fat from the sheet to prevent it from burning.

Preparing the potatoes

3

While the bacon is marinating, prepare the potatoes: thoroughly scrub the young potatoes (800 g) under running water, cut the larger ones in half, and leave the smaller ones whole. In a large pot, bring water to a boil with 1 teaspoon of salt (about 6 g). Add the potatoes and cook for 8–10 minutes from the moment of boiling, until a fork goes into the potato with slight resistance (they should be semi-soft, not falling apart). Drain and leave in a colander to steam off.

Ingredients: Salt
Use a large pot with a lid. Do not cook the potatoes for too long — they should only be parboiled so they can brown nicely in the pan later.

Baking

4

Preheat the oven to 200°C (top-bottom, without fan) and place the rack with bacon on the middle shelf. Bake the bacon for 40–50 minutes until the skin turns golden-brown and the fat starts to render significantly. After 35 minutes, check the color — if the skin is browning quickly, reduce the temperature to 180°C. Check the internal temperature of the meat with a thermometer: we are looking for 70–75°C in the thickest part.

Ingredients: Bacon
Use a meat thermometer if you have one. If not, check that the juices are clear and the meat is not raw in the middle. The tray under the rack will catch the dripping fat — it will be easier to clean up later.

Sautéing Potatoes

5

In a large wide skillet, heat butter (30 g) with 1 tablespoon of oil (15 g) over medium-high heat. Add finely chopped onion (150 g) and sauté for 3–4 minutes until it becomes translucent and slightly soft. Add the parboiled potatoes, season with salt (2 g) and pepper (1 g), and fry without stirring for 4–5 minutes until the bottom is browned, then stir every 2 minutes for another 6–8 minutes until the potatoes are golden and crispy at the edges. Finally, add finely chopped dill (optional, 30 g) or fresh thyme.

Ingredients: Butter, Rapeseed oil, Onion, Salt, Black pepper, dill, Thyme
The best pan is one with a diameter of 26–28 cm and a thick bottom. If you add the potatoes to a cold pan, they will cook more than fry — the pan should be hot before adding the potatoes.

Finishing the bacon

6

Once the appropriate temperature (70–75°C) is reached, remove the bacon from the oven and let it rest on a cutting board for 10–15 minutes — this allows the juices to redistribute evenly. If you want a very crispy skin, after resting, place the bacon under the grill (broiler) for 2–3 minutes at a temperature of 220–230°C, making sure it doesn't burn.

Ingredients: Bacon
Resting the meat is key — cutting it too soon will cause the juices to run out. Use a heavy chef's knife to slice the bacon into 1–1.5 cm thick slices.

Assembly and serving

7

Cut the bacon into slices about 1–1.5 cm thick. On a plate, arrange a portion of young potatoes, and place 2–3 slices of bacon next to them. Drizzle the bacon with a little sauce from the tray (filtered roasting fat) or serve additional mustard on the side. Garnish with fresh sorrel leaves (optional, 30 g) and sprinkle with chopped dill. Serve immediately while the bacon is still warm and crispy.

Ingredients: Bacon, Mustard, sorrel, dill
Use a cutting board and a sharp knife. You can also add sorrel for a tangy flavor contrast.

Fun Fact

💡

In Polish cuisine, bacon has traditionally been one of the basic methods of preserving and using pork — roasted bacon with herbs combines rural techniques (marinating, long roasting) with the simplicity of serving that home-cooked meals in the countryside had.

Best for

Niedzielny obiad Majówka Spotkanie rodzinne

Tips

🍽️ Serving

Serve with pickled cucumber or young cabbage salad to refresh the dish. Add table mustard to the plate as a dip. If you like, add a few drops of lemon juice to the potatoes for a slight acidity.

🥡 Storage

Store bacon and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C for 10–15 minutes to warm evenly. To restore the crispness of the skin, briefly broil uncovered (2–3 minutes).

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