Crispy potatoes with streaky bacon, garlic, and parsley

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
680g red-skinned potatoes, quartered with skin (about 4cm pieces)
Salt, plus 1 tsp
3 pieces streaky bacon, cut into 2cm pieces
15 to 30g unsalted butter or oil
10g chopped flat-leaf parsley leaves
1 to 2 large cloves garlic, minced
Freshly ground black pepper
1) Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 min, then drain. Pat dry.

2) Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 mins. Remove the bacon with a slotted spoon and set aside on a kitchen towel lined plate.

3) Add the butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 mins. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 tsp of salt and pepper. Serve.

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