Slovenian roasted potatoes, known as prazen krompir, make a hearty and flavorful side dish that pairs especially well with the Stephanie roast. These roasted potatoes are simple, comforting, and full of traditional Slovenian flavor—partly thanks to pork fat and crunchy cracklings that lend richness and texture.
Potatoes are a cornerstone of Slovenian cooking and appear in many classic dishes. This version begins by boiling the potatoes until tender, then frying them with onions in reserved pork fat. Finally, the potatoes are finished with pork cracklings, salt, and pepper for a savory, crisp result.
Slovenian cuisine blends Mediterranean, Alpine, and Eastern European influences. Each region has its own specialties, but many traditional recipes rely on simple, rustic ingredients such as flour, buckwheat, barley, potatoes, and cabbage. Prazen krompir is an example of an old, home-style preparation that highlights those straightforward flavors.
This recipe is easy to make and versatile—serve it alongside roasted meats, stews, or as part of a larger spread. The combination of tender potato interiors and browned, slightly crispy outsides, topped with crunchy cracklings, is both satisfying and nostalgic.
Slovenian Roasted Potatoes (Prazen Krompir)
Ingredients
- 2 lbs potatoes russet or gold
- 1 onion white or brown
- 1 Tbsp pork fat reserved from cooking cracklings
- 1/4 lb pork cracklings
- Salt, to taste
- Pepper, to taste
Instructions
- Wash the potatoes and place them in a large pot. Cover with water, season with salt, and simmer 15–20 minutes until tender.
- While the potatoes cook, fry the pork cracklings or bacon until crispy. Reserve the rendered fat and set the cracklings aside.
- Drain the potatoes, let them cool slightly, then peel and cut into bite-sized pieces.
- Slice the onion thinly. Heat about one tablespoon of the reserved pork fat in a pan, add the onions and a pinch of salt to help draw out moisture, and cook until they begin to brown.
- Add the chopped potatoes to the pan and cook over low heat at first. Gradually increase the heat and turn the potatoes frequently so they brown evenly and develop a roasted texture.
- When the potatoes are well-roasted, stir in the pork cracklings and continue cooking until the potatoes develop a light crust and the cracklings warm through. Season with salt and pepper to taste and serve hot.
Nutrition
| Carbohydrates: 31 g
| Protein: 10 g
| Fat: 15 g
| Saturated Fat: 5 g
| Cholesterol: 22 mg
| Sodium: 211 mg
| Potassium: 1033 mg
| Fiber: 6 g
| Sugar: 1 g
| Vitamin C: 28 mg
| Calcium: 74 mg
| Iron: 8 mg
Enjoy prazen krompir warm as a rustic, satisfying side dish—perfect alongside roasted meats or as part of a traditional Slovenian meal.