These potatoes are the perfect addition to any meal: for breakfast, served with fried eggs and more bacon; for lunch, on their own tossed with a simple vinaigrette; or alongside chicken or roast beef for dinner. To make them vegetarian-friendly, omit the bacon and increase the olive oil by 1 TBSP. Serves 4 as aside.
What you will need:
1 lb fingerling potatoes
1/2 lb bacon
1 medium red onion
Sea salt & ground black pepper
1/4 Patricia & Paul robust extra virgin olive oil
Chopped green onions or curly-leaf parsley
Wash, scrub, and slice the fingerling potatoes into dollar rounds. Set aside. Dice the bacon and roughly chop the onion. In a large frying pan, fry the bacon over medium heat. When it has just started to crisp, add the onion and salt and pepper to taste. When the onion just begins to soften, drain off all but 1 TBSP of bacon grease. Add the potatoes and olive oil. Continue to stir and turn the potatoes until they are soft and crispy on the outside, Garnish with green onions or parsley.