Pan Roasted Fingerling Potatoes with Crispy Bacon and Fried Sage

1. 1

   Place the potatoes in a saucepan and cover with water.

2. 2

   Set over high heat and bring to a boil.

3. 3

   Cook until the potatoes are tender, 8 to 10 minutes (depending on the size of the potatoes).

4. 4

   Remove from the heat and cool under running cold water.

5. 5

   Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise, if desired.

6. 6

   Season the potatoes with salt and pepper and set aside.

7. 7

   In a large, 12-inch saute pan, place the bacon over medium-heat.

8. 8

   Render the bacon until crispy, about 7 to 8 minutes.

9. 9

   After a couple minutes of cooking the bacon, add the onion.

10. 10

    When bacon is crispy and onion is translucent, add the garlic and sage and cook for 1 minute.

11. 11

    Increase the heat to medium-high and add the blanched, seasoned potatoes, cut side down, and cook until browned and crispy, about 3 minutes.

12. 12

    Turn over and cook for an additional 2 1/2 minutes.

13. 13

    Re-season, if necessary, and serve while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.