Steps

1. Prepare the potatoes (Maris Piper). Wash them well with the skins on. [This is the key!] Using Maris Piper, which is less likely to break apart when cooked, helps to slowly bring out the natural sweetness of the potatoes.
   🕒 00:19
2. Cut the washed potatoes into french fry shapes. [This is the key!] By not rinsing them in water, you prevent starch from washing away, ensuring a crispy finish.
   🕒 00:30
3. Prepare the onion. Cut 1/2 onion into 5mm thick slices along the grain.
   🕒 00:55
4. Prepare the bacon. Cut 100g of bacon into large strips. [This is the key!] Cutting the bacon into pieces similar in size to the potatoes ensures that the ingredients don't get lost in terms of presence when you eat them.
   🕒 01:12
5. Add plenty of oil to a frying pan and heat over low heat.
   🕒 01:36
6. Arrange the cut potatoes in a single layer in the frying pan, making sure they don't overlap.
   🕒 01:48
7. Cover with a lid and cook the potatoes slowly over low heat for 5 minutes.
   🕒 02:04
8. After 5 minutes, remove the lid and flip the potatoes.
   🕒 02:08
9. Reduce the heat to very low, cover with a lid, and cook the potatoes for another 5 minutes.
   🕒 02:24
10. After 5 minutes, remove the lid. Be careful not to let any water droplets fall into the pan by quickly removing it. [This is the key!] Water in the oil can cause dangerous splattering, so be cautious.
    🕒 02:34
11. Keep the heat on low and cook for an additional 5 minutes, flipping occasionally to prevent burning and to achieve fluffy potatoes.
    🕒 02:41
12. Once they have a nice color all over, turn off the heat and wipe away any excess oil. [This is the key!] While you start with plenty of oil to achieve a fluffy, fried texture, too much oil can dilute the flavor, so it's important to wipe it off.
    🕒 02:58
13. After wiping off excess oil, add 2 pinches of salt to the potatoes.
    🕒 03:16
14. Add 2 pinches of consommé granules. [This is the key!] Seasoning the potatoes first ensures a solid flavor throughout, rather than a diluted taste.
    🕒 03:26
15. Once the seasonings are evenly coated, add the cut bacon and onion.
    🕒 03:42
16. Add 1 tbsp of grated garlic and stir-fry slowly over low heat. [This is the key!] Cooking the potatoes separately from the bacon and onions allows each ingredient to be cooked optimally. Also, by discarding the oil used for the potatoes, you don't waste the sweetness from the bacon and onions.
    🕒 03:51
17. When the onions become softened, add a drizzle of Taihaku Sesame Oil. [This is the key!] You can substitute with butter or olive oil.
    🕒 04:20
18. Add 2 tsp of whole grain mustard and mix briefly to combine.
    🕒 04:31
19. Plate and serve. [This is the key!] The keys to making exquisite German potatoes are slowly cooking the potatoes until fluffy and seasoning them first to prevent a diluted flavor.
    🕒 04:52