A colorful combination of red, gold, and purple baby potatoes is pan-roasted with bacon and rosemary for a simple and delicious side or as a tasty start for potato salad.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
137 Calories
Recipe Instructions
Step 1
Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
Step 2
Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
Step 3
Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
Step 4
Transfer potatoes to a serving dish and top with a rosemary sprig.
Ingredients
salt and freshly ground black pepper to taste
2 teaspoons chopped fresh rosemary
1 tablespoon rice vinegar
4 slices bacon, coarsely chopped
1 sprig fresh rosemary for garnish
1 pound tri-color baby potatoes (red, gold, and purple), rinsed and drained
