35–40 minutes to get the bacon pink but not crisp seems a bit excessive
Fingerling Potatoes with Bacon
The secret to this simple dish is to use the best-possible bacon.
Credit: Christopher Hirsheimer
2 lbs. fingerling potatoes
salt
1 minced peeled garlic clove
freshly ground black pepper
1. Cut 6 slices thick-cut lean bacon crosswise into 1/2"-thick pieces. Put bacon into a large cast-iron or other heavy skillet and gently cook over medium-low heat, stirring occasionally, until fat is rendered and bacon is pink but not crisp, 35–40 minutes. Meanwhile, put 2 lbs. fingerling potatoes (cut larger potatoes in half crosswise, leaving smaller ones whole) into a medium pot.
2. Add 2 large pinches salt, cover with cold water, and boil over medium-high heat until soft, 10–15 minutes. Drain well and add to skillet with bacon. Add 1 minced peeled garlic clove and salt and freshly ground black pepper to taste and cook about 5 minutes more.
SERVES 6
Ratings & Reviews (5)
35 minutes? I can see the fire department showing up for dinner on this one. Can you check this?
I look forward to using your great recipes.
More likely, it's 3 to 5 minutes...
Hmmm - everyone loves the combination of bacon and potatoes, but why not just fry the bacon the usual way, leaving it barely crisp, then toss with the potatoes long enough to crisp the peels a bit.Flabby bacon is almost as unappetizing as flabby chicken skin. Also, a sprinkle of fresh or dried thyme would add some terrific depth to the flavor combination. This is personal preference, but I never cover potatoes with water because it makes them mushy. Just enough water (about half way up the depth) to steam them will give the best texture and is most visually appealing.
Fingerling Potatoes with Bacon
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