How to make
Boil the potatoes for 25 minutes in salted water. They should not soften too much. When they cool down, peel them and cut them into large pieces.
Add the bacon, cut into strips, in a heated non greased pan, until it aquires a pleasant color, then remove it.
In its place, sauté the potatoes over high heat and with the butter and oil + the fat separated from the bacon. Add salt to the potatoes and chop some of the dill.
Use a wide-bottomed pan, so that the potatoes are not stacked in a pile, but in one layer. Do not mix them, so that they do not break, but use the technique pan tossing. If they stick, only then use a spatula.
In a separate bowl, heat the cream for 3-4 minutes on low/moderate heat. Season with a little salt and black pepper.
Strain the prepared sauteed potatoes as much as possible from the fat left on them and mix them with the cream and bacon.
Shred more fresh dill on the sauteed potatoes with bacon and cream and serve them.
Enjoy your meal!
