Bratkartoffeln (German Fried Potatoes)

Method

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1. 1Boil the potatoes in their skins in salted water for 18-20 minutes, until a knife goes in with slight resistance; they shouldn't be fully soft. Drain and chill for at least 1 hour, ideally overnight.
2. 2Peel the cold potatoes and slice them into rounds about 5 mm thick.
3. 3Heat the oil in a large, ideally cast-iron, skillet over medium-high heat. Spread the potatoes in a single layer, working in two batches if needed.
4. 4Leave the potatoes untouched for 5-6 minutes, until a golden crust forms underneath, then flip with a spatula. Keep frying and turning occasionally for 15-20 minutes in total, until crisp all over.
5. 5Add the smoked meat, onions and butter. Cook together for 6-8 minutes, stirring, until the onions are soft and browned at the edges.
6. 6Season with salt, pepper and marjoram, tasting first since the meat is salty. Sprinkle with parsley and serve hot.