Jos Sas, honorary headmaster of the Sancta Maria Institute in Aarschot, told how, as a scout leader, he often made this tasty recipe for the whole gang of young lads. Much later, from 1966 onwards, on the Le Plantier estate in Champtercier in the Alpes-de-Haute-Provence, the headmaster was once again at the stove, frying the very same tasty potatoes for many holidaymakers from Aarschot, who wolfed them down with great relish! ( binnen gaffelen = to devour in the Aarschot dialect – gaffel = pitchfork )
- Heat butter in a large frying pan and slowly fry onions cut into rings (optionally with diced bacon).
- In a second frying pan, heat butter or oil and fry raw potato slices until cooked.
- Season the potatoes with nutmeg, pepper and salt.
- These potato slices should not be too flat but firm to the bite with a crispy crust, so stay by the pan and taste now and then.
- Then mix the two together.
- Do not let yourself be distracted or it will go wrong… .
- Milia, his wife, garnished the dish with the finesse of parsley!
