Golden-fried gypsy potatoes topped with bacon and ham. Served with a delicious vegetable sauce with mushrooms and tomatoes.
These Gypsy potatoes are simple, hearty, and delicious, just fried potatoes with bacon and ham and lots of vegetables.
Like all Gypsy recipes I know, the fried potatoes with bacon are another very simple and very cheap, yet totally delicious recipe. There is not much I can say about it, it is so straightforward, there is not much room for mistakes.
It is also quite adaptable, you can use both bacon and ham, but you could leave out the ham if you wish, or you could leave out both and turn this into an equally delicious vegetarian dish. In this case, just use more mushrooms.
You could use other veggies as well, I imagine red peppers would make a great addition or substitution for the meats.
How to make Gypsy potatoes?
- Start with cooking the potatoes in salted water. Drain well, let stand shortly until cool enough to handle, peel and cut into large chunks. You could use new potatoes and leave them whole, for instance.
- Fry the bacon slices and let drain on kitchen paper.
- Fry the potato chunks in the same skillet, turning on all sides, until they are golden with darker spots here and there.
- Make the vegetables sauce in another pan. Fry the onions, garlic and mushrooms for a few minutes.
- Add tomatoes, wine and paprika and cook for 7-8 minutes.
- Add the chopped ham and cook for a couple more minutes. Adjust the taste.
- Serve the fried potatoes with bacon bits on top and the vegetable sauce, sprinkled with parsley.
The recipe is adapted from here. (in Romanian)
More potatoes and pork recipes:
Gypsy Potatoes (with Bacon)
- 1.7 lb potatoes
- 3 thin bacon slices
- 1 ½ tablespoons vegetable oil divided
- 6 thin green onions
- 2 garlic cloves
- 7 oz mushrooms
- 2 large tomatoes
- 1/2 cup white wine
- 3-4 sprigs fresh savory or thyme or ½ teaspoon dried
- ½ teaspoon sweet paprika powder
- 3 slices cooked ham
- fine sea salt and pepper
- a medium bunch of parsley
- Cook potatoes: Peel the potatoes and cook them in salted water. Drain well and let dry for a while. Halve or quarter the potatoes; depending on their size, the pieces should be rather large.
- Fry bacon: In the meantime, fry the bacon slices in a skillet without any addition of oil. Fry until crispy, remove and place on kitchen paper.
- Slice the green onions into fine rings and chop the garlic finely. Slice the mushrooms and chop the tomatoes into small cubes.
- Fry potatoes: Add ½ tablespoon of the oil to the same skillet and fry the potatoes, turning them carefully on all sides, until golden with darker bits here and there. In the meantime, make the sauce.
- Cook vegetables: Heat the remaining tablespoon of oil in another pan. Cook the green onions, garlic, and mushrooms for 2 or 3 minutes. Add the tomatoes, white wine, herbs, and ½ teaspoon paprika powder and cook on low heat for 7-8 minutes.
- Cook ham: Chop the ham and add it to the pan. Continue cooking for about 2 or 3 minutes.
- Adjust the taste with salt and pepper. Crumble the fried bacon on top and sprinkle with lots of chopped parsley.
- Serve: Divide the potatoes on plates and top with the vegetable and ham sauce. Serve immediately with white cabbage salad or carrot salad, for instance.