Sautéed Potatoes with Bacon and Herbs

Ingredients

• 1.5 lb potatoes
• 6 oz bacon
• 1 medium onion
• 2 tbsp olive oil
• ¼ cup fresh parsley
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Cut the 1.5 lb potatoes into 1/2 inch cubes. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just tender, about 8 minutes, then drain well.

2. 2

   While potatoes cook, chop the 6 oz bacon into small pieces. Heat a large skillet over medium heat and cook the bacon until crispy, about 6 minutes. Remove with a slotted spoon, leaving the fat in the pan.

3. 3

   Add the 2 tbsp olive oil to the skillet with the bacon fat. Add the drained potatoes in a single layer (work in batches if needed) and cook over medium-high heat without stirring too often, until golden and crispy on all sides, about 10 minutes.

4. 4

   Add the 1 sliced onion to the skillet and cook with the potatoes, stirring occasionally, until the onion is soft and translucent, about 4 minutes.

5. 5

   Return the bacon to the skillet, add the 1/4 cup chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together and cook for 1 minute until heated through. Serve hot.

6. 6

   For extra flavor, stir in a pinch of smoked paprika or a squeeze of lemon juice before serving if you have them.

Tools you’ll need

• Large skillet
• Pot for boiling
• Colander
• Chef's knife
• Cutting board
• Slotted spoon

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