This recipe is popular in the canton (region) of Vaud, which is located in Romandy, the French-speaking southwestern part of Switzerland. They are rustic and delicious! I modified the recipe because the original called for lard and I didn't see any reason to waste good bacon fat! Also, they want you to boil your potatoes whole, cool, then peel and dice them but I couldn't really see why you need to take the extra steps. Enjoy!

Ingredients

4 serv.

potatoes↗2 lbs
peeled and cut into small cubes
smoked bacon↗8 ounces
cut into 1/4 inch strips
salt & freshly ground black pepper
to taste

Step-by-step instructions

1
Heat a large frying pan over medium-high heat. Add potatoes and bacon, stirring frequently until potatoes are golden yellow and cooked through, about 20 minutes.
2
Season with salt and pepper.
3
Finally, remove the potatoes and bacon from the pan. Place them on a plate lined with paper towels to soak up some of the fat.
4
These beautiful country potatoes go well with sausages (Vaud sausage) and sauerkraut.

Source: food.com

Original recipe ↗

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