Last night I served them with a locally produced, specialty smoked sausage which I grilled. Although the days are still very warm, there is a definite crispness in the air at evening time, so this seemed to fit the weather. I'm not quite ready to say 'good-bye' to summer, but can Fall be far off?
The official name of this recipe is "Scottish Skillet Potatoes", although Mr. Bailey wrote that he had no idea why they are called by that name, I don't know either but they certainly are tasty.
Aside from a little prep, they practically prepare themselves allowing the cook to turn attention to the rest of the meal.
Scottish Skillet Potatoes
1 slice of thick bacon, cut into small pieces
1 medium onion, thinly sliced
2 Tablespoons unsalted butter
2 Pounds potatoes (I usually use Russets, baking potatoes, but any type potato will do, you may want to reduce cooking time a bit if you are using waxy potatoes.)
1 teaspoon salt, dissolved in 1 cup hot water
Several grinds of fresh black pepper
Peel the potatoes and cut into 1/2-inch slices
Choose a very large skillet with a lid, (a skillet large enough to hold the potatoes in one layer.) You may need to use two skillets to keep the potatoes in one layer. Saute the bacon in the skillet until it is almost done, add onion and cook until wilted. Add butter, potatoes and salted water, sprinkle pepper and cover the pan. Bring to a boil and cook over very low heat for 20 minutes. Uncover and continue cooking for another 12 to 15 minutes, shaking the pan occasionally.
At the end of cooking time most of the liquid should have evaporated and the bottoms of the potatoes turning a golden color. Allow them to rest for an additional 10 minutes, covered, before serving.
And, a recommendation ~ if you like sauerkraut, this is my favorite commercial brand. It's made in the San Francisco Bay Area and appears to be nationally distributed. You'll find it in the refrigerated section in the market.
Good website, too!