German Sour Potatoes (Saure Kartoffeln)

[nverland]

German Sour Potatoes (Saure Kartoffeln)

2 lbs (900 g) boiling potatoes, peeled and cut into
¼-inch (1 cm) slices
2 cups (500 ml) water
½ tsp (5 ml) salt
3-4 slices bacon, chopped
2 Tbs (30 ml) all-purpose flour
2 Tbs (30 ml) white wine vinegar or cider vinegar

Combine the potatoes, water, and salt in a pot and bring to
a boil over moderate heat. Boil the potatoes until they are
tender, about 10 minutes. Drain in a sieve set over a bowl
and reserve the water. Cook the bacon in a large skillet over
moderate heat until browned and crisp. Stir in the flour and
cook, stirring frequently, until the flour is lightly browned.
Stir in the reserved cooking water and whisk until the sauce
is smooth. Stir in the vinegar and add the potatoes, tossing
them gently to coat with the sauce. Serves 4 to 6.