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
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.
Tried this recipe?Let us know how it was!