Oh goodness, these are good. Super unhealthy, but good. We had them for dinner just a few nights ago and Nate already wants me to make them again! These are definitely good, but they are going to have to be special occasion potatoes at our house. I adapted this recipe from Picky Palate.
1 lb. fingerling potatoes (or chopped russet potatoes)
½ lb. bacon, sliced into ½” pieces
1 Tbsp. butter
2 Tbsp. reserved bacon drippings
½ cup onion, diced
¼ tsp. kosher salt
¼ tsp. black pepper
½ - 1 Tbsp. parsley flakes
Boil potatoes for 10 minutes or until fork tender. Drain and slice lengthwise if using fingerlings. If using russets, peel, chop, and boil.
Cook bacon until crispy in a deep pan. When browned and crisped transfer bacon to a paper towel lined plate. Discard all but 2 Tbsp. of bacon drippings. Place the 2 Tbsp. back into the pan along with the butter until melted over a medium heat. Add onions; saute until tender, about 5 minutes. Add sliced potatoes, cooked bacon, salt, pepper and parsley. Stir then reduce heat to low to keep warm. Ready to serve. Makes 4 servings.
Okay, this is a lousy picture, but you get the idea