Crispy Skillet Fingerling Potatoes

Pan-fried Potatoes

These potatoes are a great addition to any meal: for breakfast, served with fried eggs and more bacon; for lunch, on their own tossed with a simple vinegarette; or alongside chicken or roast beef for dinner. To make them vegetarian -friendly, omit the bacon increase olive oil by 1tbsp. Serves 4 as a side
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Course Side Dish

Ingredients
  

  • 1 lb Fingerling Potatoes
  • ½ lb Bacon diced
  • 1 Medium Red Onion roughly chop
  • Sea Salt and Ground Black Pepper
  • ¼ cup Regional Pure Extra Virgin Olive Oil Robust
  • Chopped Green Onions or Flat Leaf Parsley

Optional Ingredients

  • Rosemary Infused Olive Oil in place of Regional Pure Extra Virgin Olive Oil Robust
  • Dill Infused Olive Oil in place of Regional Pure Extra Virgin Olive Oil Robust

Instructions
 

  • Wash, scrub, and slice the Fingerling Potatoes into dollar rounds. Set aside.
  • Dice the bacon and roughly chop the onion.
  • In a large frying pan, fry the bacon over medium-high heat. When it has started to crisp, add the onion and salt and pepper to taste.
  • Once the onion just begins to soften, drain off all but 1 tbsp of the bacon grease.
  • Add the potatoes and olive oil. Continue to stir and turn the potatoes until they are soft and crispy on the outside.
  • Garnish with green onions or parsley.
Keyword Sides
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