Fingerling Potatoes with Onion & Bacon
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Prep: 10 min. • Cook: 35 min. • Serves: 4
- 16 oz. Tasteful Selections fingerling potatoes
- 2 pieces of bacon, cooked and crumbled
- 2 tsp. olive oil (divided)
- ½ sweet onion, sliced
- 1 clove garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (or dried parsley)
Cook the bacon in a large skillet until crisp. Remove from the pan and drain on a paper towel until cool, then crumble.
In a separate skillet, on medium heat, sauté the onion slices in ½ teaspoon olive oil until caramelized, about 20 minutes.
While the onions are caramelizing, cook the potatoes in boiling water over high heat, for about 10-15 minutes, or until tender. Drain and cool slightly. Cut the potatoes in half lengthwise.
When the onions are caramelized, add the garlic and sauté for an additional minute, stirring constantly. Remove from pan and set aside.
Add the remaining olive oil to onion skillet and bring temperature to medium heat. Add the potatoes and cook for about 5 minutes per side.
After cooking potatoes on each side, add the onion, garlic and bacon crumbles to the pan and heat. Serve.