How to cook Crispy Potatoes with Bacon, Garlic and Parsley

 

Ingredients

• 1 pounds russet potatoes, quartered with skin (about 1 1/1 inch pieces)
• Kosher salt plus 1 teaspoon
• 3 pieces bacon (cut into 1-inch pieces)
• 1 to 2 tablespoons unsalted butter or oil
• 1 tablespoon chopped flat-leaf parsley leaves
• 1 large garlic cloves (minced)
• Freshly ground black pepper

Instructions

1. Put the potatoes and salt in a medium saucepan and cover it with cold water. Bring it to a boil over high-heat and simmer for 1 minute then drain it. Pat dry. 
   

   
   
   
2. Put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat and cook untill all the fats have rendered and the bacon is crispy, aromatic and browned about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate. 

   

   

   
   
3. Add the 1 to 2 tablespoons butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides are nice and brown about 15 minutes. 

   

   

   
   
4. Stir in the parsley, garlic and bacon till fragrant and lightly browned. 

   

   

   

   
   

   
   

   

   

   

   
   
5. Season with 1 teaspoon of salt and pepper. Serve.