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Ingredients (1-2 servings)
1/2 tablespoon of olive oil |
Instructions
1. Peel the potato, soak in water and drain excess water. Cut the onion into 5 mm slices and the bacon into rectangular pieces.
2. Place the sliced onion in the cocotte RINGO, then place the potato and bacon on top. Sprinkle with olive oil, white wine, salt and rosemary. Cover and cook on a low heat for 30 minutes. Turn off the heat and leave to steam for 10 minutes.
3. Pour the butter over the top and mix gently while breaking up the potatoes. Serve and enjoy.
CHEF'S NOTES
Potatoes are called "pomme de terre" in French, while apples are called "pomme". Even whole potatoes can be cooked deliciously and tenderly using the far infrared effect of the RINGO Cocotte. The gentle heat cooks the potatoes slowly, allowing them to absorb the flavors of the sweet onions and savory bacon, creating a German potato experience.
Please use potatoes with a diameter of 6 cm or less and weighing 160 g or less. If your home cooking equipment has a strong heat source that may cause burning even on low heat, you can cut the potatoes into bite-sized pieces and adjust the cooking time accordingly.
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After serving as chef at a French restaurant, Seiichi Horio established HORIO COOKING |
