Photo Credit Picky Palate
Yet again, it seems that I am obsessed with the Picky Palate. We have potatoes very often around our house and I get tired of the same 'ole drill. This recipe was great. Easy and delish!
Bacon and Onion Pan Fried Potatoes
1 lb fingerling potatoes
1/2 lb applewood smoked bacon, sliced into 1/2 inch pieces
1 Tablespoon butter
2 Tablespoons reserved bacon drippings
1/2 Cup fresh chopped onion
1 Tablespoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 Cup fresh chopped parsley
1. Boil potatoes for 10 minutes or until fork tender. Drain and slice lengthwise.
2. Render bacon in medium dutch oven or other appropriate pot/pan. When browned and crisped transfer to a paper towel lined plate. Discard all but 2 Tablespoons of bacon drippings. Place the 2 Tablespoons back into the pot along with the butter until melted over a medium heat. Add onions; saute until tender, about 5 minutes. Stir in garlic, cook for 1 minute then add sliced potatoes, cooked bacon, salt, pepper and parsley. Stir then reduce heat to low to keep warm. Ready to serve.
4 servings
1/2 lb applewood smoked bacon, sliced into 1/2 inch pieces
1 Tablespoon butter
2 Tablespoons reserved bacon drippings
1/2 Cup fresh chopped onion
1 Tablespoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 Cup fresh chopped parsley
1. Boil potatoes for 10 minutes or until fork tender. Drain and slice lengthwise.
2. Render bacon in medium dutch oven or other appropriate pot/pan. When browned and crisped transfer to a paper towel lined plate. Discard all but 2 Tablespoons of bacon drippings. Place the 2 Tablespoons back into the pot along with the butter until melted over a medium heat. Add onions; saute until tender, about 5 minutes. Stir in garlic, cook for 1 minute then add sliced potatoes, cooked bacon, salt, pepper and parsley. Stir then reduce heat to low to keep warm. Ready to serve.
4 servings
