Shepherd's Potatoes, Old Polish Recipe
2 servings
60 minutes
Shepherd's potato by an old Polish recipe is a dish infused with the aroma of a rural hearth and ancient Polish traditions. The recipe's history dates back to when shepherds cooked food outdoors using simple yet hearty ingredients. Young potatoes, onions, smoked bacon, and lard are simmered in a cast-iron pot wrapped in cabbage leaves, giving the dish tenderness and a slight sweetness. Cooking over coals fills it with a smoky aroma, while long simmering makes the texture soft and juicy. It's the perfect dish for leisurely outdoor relaxation, creating an atmosphere of coziness and harmony with nature.
1
Light a fire or ignite coal.
2
Cut the bacon and throw it at the bottom of a liter cast iron pot.
- Pork back fat (lardo): 50 g
3
Layer the potatoes sliced into rings no thicker than 10 mm, onions in rings 2-5 mm thick, and bacon slices 5-10 mm thick. Salt and pepper each layer. Fill the pot to the top. The last layer should be potatoes.
- New potatoes: 2 pieces
- Onion: 1 head
- Smoked pork belly: 200 g
- Coarse salt: to taste
- Ground black pepper: to taste
4
Seal the pot with cabbage and press it down with a piece of turf.
- White cabbage: 3 pieces
5
Place the coals and sprinkle them on the sides, simmer for 40-45 minutes. During this time, the coals should smolder, not burn.
