PREPARATION

Peel the potatoes and put them in a pot of salted cold water. Bring to a boil and cook for 10 minutes. Drain and cut potatoes into rounds.

Heat a skillet with 2 tablespoons of olive oil and sauté the potatoes for about 15 minutes, stirring regularly. Book.

Pour the last tablespoon of olive oil into the skillet and sauté the bacon and endives, cut into strips. When the bacon is cooked and the endives are golden, put the potatoes back in the skillet, salt, pepper, sprinkle with chopped chives and cook again for 3 minutes.