Apples, Potatoes, and Bacon

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 16 Jan 2026

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This rustic pan-fry of apples, potatoes, and bacon is a wonderful example of how sweet and savoury flavours can harmonise in a single dish. Using smoked back bacon gives the recipe a deep, salty backbone that perfectly offsets the softness of the cooked fruit, while the crushed juniper berries provide a fragrant, woodsy aroma reminiscent of autumnal cooking. It is a hearty choice for a mid-week supper when you want something that feels both sophisticated and deeply comforting.

As a versatile main course, this dish relies on the quality of its simple ingredients, so choosing a tart eating apple will ensure the fruit holds its shape against the creamy mustard sauce. The addition of crème fraîche creates a light yet indulgent glaze that ties the golden potatoes and crisp bacon together. Serve it on its own or with a side of steamed greens for a balanced, wholesome meal.

Ingredients for Apples, Potatoes, and Bacon

450g potatoes (about 2 large)
6 juniper berries
2 large apples
30g (2 tablespoons ) butter
2 colheres de sopa de azeite de oliva
6 rashers smoked back bacon
A small handful parsley, chopped
150ml (160ml ) crème fraîche
1–2 teaspoons grain mustard

How to make Apples, Potatoes, and Bacon

Put a pan of water on to boil. Scrub the potatoes and cut them into large pieces, drop them into the boiling water and cook for ten minutes, then drain. Roughly crush the juniper berries. Cut the apples into quarters and remove the cores.

Warm the butter in a shallow pan with the olive oil, then add the crushed juniper berries, apples and drained potatoes. Keep the heat low to moderate and the pan partially covered with a lid. Baste from time to time. As the apples and potatoes edge towards tenderness, add the back bacon to the pan and let it cook in the appley butter. Season with salt, coarsely ground black pepper and half the chopped parsley.

When the potatoes are golden and the apples soft, remove everything from the pan on to warm plates. Tip away any fat, but not any delicious crusty bits stuck to the pan, then spoon in the crème fraîche and mustard. Bring to the boil, stirring constantly, then spoon over the bacon and apples.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.