Pan-Fried Potatoes with Bacon, Garlic and Sage
These fried potatoes get a flavor boost from smoky bacon, garlic and fresh herbs. Be sure to dry the potatoes well before frying to help prevent spattering.
- 2 lb. new potatoes, unpeeled, cut into 1-inch pieces
- 4 smoked bacon slices, diced
- 1/2 cup olive oil
- 4 large garlic cloves, lightly crushed
- 12 fresh sage leaves
- 1 Tbs. chopped fresh thyme
- Salt and freshly ground pepper, to taste
Dry the potatoes with paper towels to remove any moisture. Set aside.
In a large sauté pan over medium-high heat, cook the bacon until crispy and golden. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Pour off all but 1 Tbs. of the fat from the pan. Set the pan over medium heat and warm the olive oil. Add the potatoes and cook, stirring frequently, until they begin to brown, about 10 minutes. Add the garlic, sage, thyme, salt and pepper. Reduce the heat to low, cover and cook, stirring occasionally, until the potatoes are golden brown and tender when pierced with a fork, about 15 minutes more. Add the bacon and stir to combine.
Using a slotted spoon, transfer the potatoes to a warmed serving dish. Serve hot. Serves 4.
Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).