Scrub the potatoes and cook 25 minutes to salt water. Drain, peel and let cool.
Peel and finely chop the onion. Cut the bacon into cubes. Slice the potatoes. Heat the clarified butter in a nonstick pan. Fry the bacon until crispy. Add the onion and sauté. Remove the bacon and onion mixture from the pan and set aside.
Put the potatoes into the cooking juices and fry until crispy brown, turning occasionally. Add bacon and onion mixture and season the potatoes with salt and pepper. Garnish with herbs and serve.