Rating: 4.5 stars
29 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

A colorful combination of red, gold, and purple baby potatoes is pan-roasted with bacon and rosemary for a simple and delicious side or as a tasty start for potato salad.

Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

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

137 calories; protein 5.6g; carbohydrates 20.1g; fat 3.9g; cholesterol 9.9mg; sodium 214.8mg. Full Nutrition
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