Sautéed Potatoes with Bacon and Herbs

Step 1

Cut the 1.5 lb potatoes into 1/2 inch cubes. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just tender, about 8 minutes, then drain well.

Step 2

While potatoes cook, chop the 6 oz bacon into small pieces. Heat a large skillet over medium heat and cook the bacon until crispy, about 6 minutes. Remove with a slotted spoon, leaving the fat in the pan.

Step 3

Add the 2 tbsp olive oil to the skillet with the bacon fat. Add the drained potatoes in a single layer (work in batches if needed) and cook over medium-high heat without stirring too often, until golden and crispy on all sides, about 10 minutes.

Step 4

Add the 1 sliced onion to the skillet and cook with the potatoes, stirring occasionally, until the onion is soft and translucent, about 4 minutes.

Step 5

Return the bacon to the skillet, add the 1/4 cup chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together and cook for 1 minute until heated through. Serve hot.

Step 6

For extra flavor, stir in a pinch of smoked paprika or a squeeze of lemon juice before serving if you have them.