Best Crispy Skillet Potatoes With Bacon Recipes

CRISPY SKILLET POTATOES WITH BACON AND HERBS

Crispy Skillet Potatoes with Bacon and Herbs image

These Skillet Potatoes are perfectly seasoned and pan fried to golden perfection.

Provided by Chef Kathy McDaniel

Time 30m

Number Of Ingredients 9

Ingredients

4 ounces bacon (chopped)
2 tablespoons olive oil
2 garlic cloves (peeled and smashed)
2 pounds baby potatoes (cut in half)
Salt and ground black pepper to taste
2 tablespoons butter
2 teaspoon rosemary (finely chopped)
2 teaspoons parsley (finely chopped, plus more to garnish)
1/4 cup Parmesan cheese (shaved or grated for serving (optional))

Steps:

In a large (12-inch) skillet, cook the bacon until crispy. Remove the bacon from the skillet and transfer to a plate lined with paper towels.
Remove all but about 1-2 teaspoons of bacon drippings. Add the oil to the skillet and heat over medium heat. Stir in the garlic cloves. The garlic will infuse the oil.
Arrange the potatoes in the skillet, with the cut side down. Cover and cook for about 10 minutes, stirring a few times, making sure the garlic doesn't burn.
Uncover the skillet and discard the garlic cloves. Cook the potatoes stirring occasionally for about 6 - 7 minutes or until the potatoes become tender and golden brown. Season with salt and pepper to taste.
Add the butter to the skillet and allow it to melt. Turn the heat off. Stir in the crispy bacon, rosemary and parsley. Served topped with Parmesan and additional parsley, if desired.

Nutrition Facts : Calories 288 kcal, Carbohydrate 27 g, Protein 7 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 235 mg, Fiber 3 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

Crispy Potatoes with Bacon, Garlic, and Parsley image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds red-skinned potatoes, quartered with skin (about 1 1/2-inch pieces)
Kosher salt, plus 1 teaspoon
3 pieces bacon, cut into 1-inch pieces
1 to 2 tablespoons unsalted butter or oil
2 tablespoons chopped flat-leaf parsley leaves
1 to 2 large cloves garlic, minced
Freshly ground black pepper

Steps:

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 minute, then drain. Pat dry.
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 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
Add the 1 to 2 tablespoons of 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 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.