Clean the potatoes and boil them skins on in salted water until they soften but retain some of their firmness.

While the potatoes are boiling cut the bacon in thin strips (or dice it) and thinly slice the onions. In a skillet over medium heat cook the bacon until crispy. Remove and drain over paper towel. In the rendered fat also over medium heat cook the onions until they begin to get crispy, then remove from the skillet and set aside.

While the bacon & onions are cooking check on the boiling potatoes.** When you can pierce them with a fork but they still have a bit of firmness to them pour out the hot water and run cold water over them.

As soon as the potatoes have cooled off enough to be comfortable to touch peel the skins (optional) and cut them into circles, semi-circles or dice them - your choice.

Pan fry the cut potatoes in two batches in the same skillet where you cooked the bacon and onions. Add a tablespoon of cooking oil per batch.*** Do not overcrowd the skillet so the potatoes can brown nicely. Once crispy on one side, flip them to brown them on the other until you are satisfied.

Add the bacon, onions and your choice of finely chopped fresh herb to the crispy potatoes and mix them together. Season with salt and pepper and serve!