| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds small red-skinned potatoes, quartered
- Kosher salt and freshly ground black pepper
- 3 slices bacon, chopped
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh chives
Instructions
- Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
- Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 283 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 14 mg |
| Sodium | 467 mg |
| Serving Size | 1 of 4 servings |
| Calories | 283 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 14 mg |
| Sodium | 467 mg |
Reviews
Made these tonight and they came out excellent! I used white potatoes (what I had), and cut them into larger 1” cubes. Boiling the potatoes does the trick! Used 4 slices of bacon, because who doesn’t like a little extra. They were very crispy and fluffy on the inside. This one is a keeper!