Bacony Potatoes
0A great mix of fingerling potatoes (including purple) was on sale this week, so I had to pick up a bag. I love fingerlings, but they are always so much more expensive than other potatoes that I generally don’t buy them.
One of our favorite ways to eat small potatoes, such as baby reds, is to boil them until just fork tender, smash them by pushing down on them one time, and then pan-roast in some olive oil until crispy. The result is a crispy-on-the-outside, fluffy-on-the-inside potato (that I need to blog about at some point…).
I used that basic premise tonight with the fingerlings but because of their shape, I decided to slice them in half rather than smashing them. I also added bacon because, well, everything is better with bacon and bacon-flavored potatoes are A-OK in my book. This is a really simple, delicious side that’s probably a break from your standard potato side dish.
Pan Roasted Fingerling Potatoes with Bacon
Serves 2
10 oz. fingerling, purple, or baby red potatoes
2 slices bacon, chopped
2 cloves garlic, smashed
2 Tbsp. chopped fresh parsley
salt and pepper
Scrub the potatoes, leaving the skin on, and then add to a pot of cold water. Bring the water up to a boil and cook the potatoes until they are just fork tender, 8-10 minutes. Allow to cool slightly. Cut each fingerling potato in half lengthwise. Sprinkle with salt and pepper.
Cook the bacon in a skillet or pot (I just used the same pot I used to boil the potatoes) and remove with a slotted spoon when crisp. If there is more than a tablespoon of grease left in the pot, drain it so that only 1 Tbsp. remains.
To the pan, add the smashed garlic and stir around until fragrant. Add the potatoes, cut side down. Brown them until slightly crisp. Pluck out the garlic and stir the bacon back in. Top with chopped parsley.