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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Pan-Fried Potatoes with Bacon, Garlic and Sage

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Pan-Fried Potatoes with Bacon, Garlic and Sage Empty Pan-Fried Potatoes with Bacon, Garlic and Sage

    Post by Lobo Tue 19 Jan 2016, 12:03 am

    Pan-Fried Potatoes with Bacon, Garlic and Sage Img48l
    Pan-Fried Potatoes with Bacon, Garlic and Sage
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    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Servings: 4
    These fried potatoes get a flavor boost from smoky bacon, garlic and fresh herbs. Be sure to dry the potatoes well before frying to help prevent spattering.






    • 80

    Ingredients:


    • 2 lb. new potatoes, unpeeled, cut into 1-inch pieces
    • 4 smoked bacon slices, diced
    • 1/2 cup olive oil
    • 4 large garlic cloves, lightly crushed
    • 12 fresh sage leaves
    • 1 Tbs. chopped fresh thyme
    • Salt and freshly ground pepper, to taste

    Directions:

    Dry the potatoes with paper towels to remove any moisture. Set aside.


    
In a large sauté pan over medium-high heat, cook the bacon until crispy and golden. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

    Pour off all but 1 Tbs. of the fat from the pan. Set the pan over medium heat and warm the olive oil. Add the potatoes and cook, stirring frequently, until they begin to brown, about 10 minutes. Add the garlic, sage, thyme, salt and pepper. Reduce the heat to low, cover and cook, stirring occasionally, until the potatoes are golden brown and tender when pierced with a fork, about 15 minutes more. Add the bacon and stir to combine.


    
Using a slotted spoon, transfer the potatoes to a warmed serving dish. Serve hot. Serves 4.

    Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).
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