Fingerling Potatoes with Bacon That Are Pan Fried


Ingredients for pan fried potatoes

  • 1½ lbs fingerling potatoes, sliced into ¼-1/2 inch rounds.
  • 6-7 slices of bacon sliced lengthwise and then into smaller pieces.
  • Salt and pepper
  • 1 tbsp. freshly chopped rosemary
  • 5-7 sage leaves (depending on size.)
  • 2 garlic cloves, minced

Directions

  1. Bring a large pot of water to a boil. Add the potatoes and cook for about 8-10 minutes, or until fork tender (do not overcook!) Drain and rinse under cool water to stop the cooking process. Pat dry.
  2. Heat a cast iron pan over medium-high heat. Add the bacon and cook until the desired doneness is reached about 10 minutes. Remove from pan (leave all the bacon grease in the pan)
  3. Add the potatoes and season with salt and pepper. Cook for 20 minutes, stirring occasionally. You want a nice golden brown color to them.
  4. Stir in bacon, rosemary, garlic, and sage (you can leave the sage whole for added flavor, and it can be easily picked out). Cook for a couple of minutes or until garlic is beautiful and aromatic.
  5. Serve.
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