Pan-fried Potatoes

Print Recipe
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


  • 1 lb fingerling potatoes
  • 1/2 lb bacon
  • 1 medium red onion
  • Sea salt and ground black pepper
  • 1/4 cup robust EVOO
  • Chopped green onions or curly leaf parsley

Optional Ingredients

  • Rosemary infused olive oil in place of EVOO
  • Milanese Gremolata infused olive oil on place of EVOO


  • Wash, scrub, and slice 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. When the onion just begins to soften, mdrain 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.
Posted in