Crispy Potatoes With Bacon, Garlic, And Parsley Recipe

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Crispy Potatoes with Bacon, Garlic, and Parsley

Kathleen Riemer


Snagged from Hillbilly Recipes off facebook

pinch tips: How to Peel Potatoes



1 1/2 lb
red-skinned potatoes, quartered with skin (about 1 1/2-inch pieces)
1 tsp
kosher salt
3 slice
1-2 Tbsp
butter, unsalted
2 Tbsp
chopped parsley
2 clove
black pepper

Directions Step-By-Step

Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.

Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.

Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

About this Recipe

Course/Dish: Potatoes