Monday, June 3, 2013

Bacon and Onion Fingerling Potatoes

This is a re-post of a recipe from late 2010. It's so good and I finally got a semi-decent picture so I think it warranted a re-post.

Oh goodness, these are good. This recipe is a special occasion recipe at our house. We made these potatoes as part of our anniversary dinner. My husband loves these potatoes, I mean they have bacon, what's not to love? I saw this idea over at Picky Palate. Enjoy!

3 lbs. fingerling potatoes (my store didn't have any fingerlings so I used Dutch baby potatoes that I cut into quarters)
½ lb. bacon, sliced into ½” pieces
1 Tbsp. butter
3 Tbsp. reserved bacon drippings
½ cup onion, diced
kosher salt to taste
black pepper to taste
½ - 1 Tbsp. parsley flakes

Wash and cut potatoes. Add potatoes to pot then add water to cover. Bring pot to boil and boil potatoes for about 10 minutes or just until fork tender.
Cook bacon until crispy in a deep pan. When browned and crisped transfer bacon to a paper towel lined plate. Discard all but 3 Tbsp. of bacon drippings. Place the 3 Tbsp. back into the pan at medium heat, add the butter and melt. 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. Taste check the seasoning and adjust as needed.

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