Stegt Flæsk-Style Crispy Bacon with Parsley Sauce

Ingredients

• 1 lb thick-cut Bacon (pork belly slices traditionally)
• 2 lb potatoes, boiled
• Parsley sauce: 3 tbsp butter + 3 tbsp flour + 2½ cups milk + 1 BIG bunch parsley, chopped
• Salt, pepper, nutmeg pinch

Method

1. Roast the Bacon slices on a rack at 400°F (205°C), turning once, 25–30 minutes until deeply crisp — the rack is the secret; fat drips away and crunch stays (160°F for pork).
2. Boil the potatoes until tender; keep warm.
3. Parsley sauce: blond roux, milk whisked in gradually, simmered thick, seasoned with salt and nutmeg.
4. Fold in the parsley mountain OFF the heat — it must stay vividly green; boiled parsley is a Danish sorrow.
5. Plate potatoes, lean the crispy slices on, flood with green sauce. Voted Denmark's national dish by actual referendum — democracy occasionally nails it.