Crispy Skillet Potatoes with Bacon and Herbs
Ingredients
- 4 ounces bacon, chopped
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and smashed
- 2 pounds baby potatoes, cut in half
- Salt and ground black pepper to taste
- 2 tablespoons butter
- 2 teaspoon rosemary, finely chopped
- 2 teaspoons parsley, finely chopped, plus more to garnish
- 1/4 cup Parmesan cheese, shaved or grated for serving (optional)
Instructions
- In a large (12-inch) skillet, cook the bacon until crispy. Remove the bacon from the skillet and transfer to a plate lined with paper towels.
- Remove all but about 1-2 teaspoons of bacon drippings. Add the oil to the skillet and heat over medium heat. Stir in the garlic cloves. The garlic will infuse the oil.
- Arrange the potatoes in the skillet, with the cut side down. Cover and cook for about 10 minutes, stirring a few times, making sure the garlic doesn’t burn.
- Uncover the skillet and discard the garlic cloves. Cook the potatoes stirring occasionally for about 6 - 7 minutes or until the potatoes become tender and golden brown. Season with salt and pepper to taste.
- Add the butter to the skillet and allow it to melt. Turn the heat off. Stir in the crispy bacon, rosemary and parsley. Served topped with Parmesan and additional parsley, if desired.
Notes
- Use a skillet with a tight fitting lid.
- Keep an eye on the potatoes while they cook and toss them as needed.
- You can store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 288 kcal, Carbohydrates: 27 g, Protein: 7 g, Fat: 17 g, Saturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 25 mg, Sodium: 235 mg, Potassium: 683 mg, Fiber: 3 g, Sugar: 1 g, Vitamin A: 163 IU, Vitamin C: 30 mg, Calcium: 72 mg, Iron: 1 mg
