Fingerling Potatoes with Caramelized Onion and Bacon
Servings 4
Equipment
- Large skillet
- Large saucepan
Ingredients
- 2 pieces of bacon cooked and crumbled
- 1 tbsp olive oil
- ½ yellow onion
- 1 clove of garlic minced
- 9-10 fingerling potatoes
- Sea salt and freshly cracked pepper to taste
- Fresh parsley chopped
Instructions
- Cook the bacon in a large skillet until crisp. Remove from the skillet and drain on a paper towel until cool, then crumble.
- Remove all but 1 tbsp of bacon grease from the skillet. Once the skillet is hot, add the onion slices, and cook, stirring frequently, until caramelized and tender, about 20 minutes. Side Note: If the onions run dry, add a few tablespoons of water to the skillet and continue cooking.
- Once the onions are caramelized, add the minced garlic to the pan and cook for an additional 60 seconds, stirring constantly. Remove from the skillet and set aside.
- While the onions are caramelizing, par-cook the fingerling potatoes in a large saucepan of boiling water over high heat for about 10 minutes or until fork-tender. Remove from water and let cool.
- Slice the fingerling potatoes in half lengthwise. Add the tablespoon of olive oil to the same large skillet over medium-high heat. Once hot, add the fingerling potatoes cut-side down and cook undisturbed for about 4-5 minutes, then flip, and cook for an additional 4-5 minutes or until golden brown.
- Add the bacon crumbles, onions, and garlic to the pan to reheat. Season with sea salt and freshly cracked black pepper to taste.
- Top with fresh chopped parsley and serve. Enjoy.