Place the Waxy Potatoes in a pot, cover with cold water, add a pinch of Salt, and bring to a simmer. Cook until just tender when pierced with a knife (about 12–18 minutes depending on size). Drain and let cool completely; chilling briefly makes slicing easier and helps achieve a crisper fry.
When cool, peel if desired and slice the potatoes about 1/4 inch (6 mm) thick.
Cut the Smoked Bacon into small pieces or lardons. Heat a large heavy skillet over medium heat and fry the bacon until it is browned and crisp. Transfer the bacon to a plate, leaving the rendered fat in the pan.
Add a knob of Clarified Butter to the hot pan with the bacon fat and let it melt and shimmer—this raises the frying point and adds a rich flavor.
Add the potato slices in a single layer (work in batches if necessary) and let them fry undisturbed for several minutes so they form a golden crust. Turn or toss occasionally until most sides are nicely browned, about 10–12 minutes total per batch.
About halfway through the potatoes’ browning, add the sliced Onion to the pan so it can soften and caramelize alongside the potatoes without burning.
Return the crispy bacon to the skillet, season everything to taste with more Salt if needed and freshly ground Black Pepper, and toss gently to combine. Cook another 1–2 minutes so the flavors marry.
Serve the bratkartoffeln hot, garnished with a little extra cracked Black Pepper if you like. They pair beautifully with eggs, pickles, or a simple green salad.
