Boil the potatoes in hot water for 20 minutes. Peel and let cool.
Cut the cold potatoes into equal slices. Peel the onions and cut the bacon and onions into small cubes.
In a heavy skillet, heat the clarified butter.
First, saute the bacon and then the onions Remove the bacon and onions from the pan with a slotted spoon and set aside. Fry the potatoes in hot oil on both sides until crispy. Season with salt and pepper. Toss with caraway, bacon, and onion. Serve hot.