really flavorful ribs that are delicious.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 slices bacon, coarsely chopped
- 1 pound tri-color baby potatoes (red, gold, and purple), rinsed and drained
- salt and freshly ground black pepper to taste
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon rice vinegar
- 1 sprig fresh rosemary for garnish
Instructions
- Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
- Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
- Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
- Transfer potatoes to a serving dish and top with a rosemary sprig.
- To go “full potato salad” with this, just pour in a big splash of your favorite salad dressing, give it a toss, and let it cool down for one of the best potato salads ever.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 215 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This was easier than I thought it was going to be and was so was full of win. These potatoes are even good after a brief nap in the fridge. The roast that was made to go with the potatoes was good. I, and my better half as well, could have done without the roast. The dog thinks this is heresy and is currently protesting outside my office over these heinous thoughts.
Added a little garlic. Delish!!! Grandkids had an extra helping!!!! Easy Tasty and Fast!
I made no changes and I was skeptical while I was cooking these that the bacon wouldn’t burn. But it didn’t burn and they were delicious!
Just used the recipe for temp & timing and used just bacon fat I had saved and used different spices. Turned out great!
Went with idea of it. Used 2 slices of bacon instead of 4 and was plenty. Forgot the vinegar and left out rosemary. Will try again with halved baby potatoes and red wine vinegar.
These are delicious!! First time using marble potatoes and I’ll definitely make them again! My family loved them too
Fabulous and easy. You can do this with Yukon Gold’s that are cut into small potato size. Not as pretty, but tastes great! Remarkable, thanks again Chef John!
Definitely will make again! I had bacon pre made so I added cooked bacon after 10 minutes and cooked with a TBSP of bacon grease to start with. After it was done, I added 1 TBSP of Mirin rice wine (all I had on hand) and used dried rosemary. This is quite honestly one of the best things I’ve ever made.
Sooo good! The potatoes are perfect—a combo of crispy, bacon-y goodness on the outside and soft, buttery awesomeness on the inside. Can’t. stop. eating them.
all in the family loved this! I did not have the 3 colors of potatoes, just had baby irish, but otherwise made to recipe. next time might make a double recipe, we ate every last bite!
I used frozen creamer potatoes packaged by The Little Potato Company, but I think this recipe would work equally well with any baby or new potato variety.
I tried this recipe last night so yummy. Didn’t have rice vinegar but it was still delicious. My daughter isn’t usually a fan of potatoes but she had seconds. And that’s all ways a great sign that it’s delicious
I used purple potatoes. I too was a first time user of rice vinegar. I will use this recipe again.
Super easy recipe! I used the rice vinegar the first time and red wine vinegar the second time and I prefered the red wine vinegar (personal preference). Will definitely use this method to roast potatoes on a hot day…so much better than preheating your oven at 425.
These were really good but I thought they would be great. I used a tri colored mixture of fingerling potatoes. Did not deviate from instructions I just expected more of the bacon flavor. Maybe I will try with a different bacon because I will make them again.
When reading the ingredients, with the exception of the rice wine vinegar, this sounded really good. Because I had limited time I quartered the potatoes instead of keeping them whole. This allowed them to get nice and tender in the short period of time I had. These were good, not great. They browned nicely, but in spite of the bacon and the rosemary, which generally contribute great flavor, they just didn’t have a lot of, how shall I say it…spunk.
We loved these potatoes. I did have to blot out some of the bacon grease – there was a LOT of grease, but that might have just been the bacon I used. I could not find the little purple potatoes so I use red and white ones. The splash of rice vinegar is a nice touch.