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Pan-fried Potatoes

Yields1 Serving

These potatoes are a great addition to any meal: for breakfast, served with fried eggs and more bacon; for lunch, on their own tossed with a simple vinegarette; or alongside chicken or roast beef for dinner. To make them vegetarian -friendly, omit the bacon increase olive oil by 1tbsp. Serves 4 as a side

 1 lb fingerling potatoes
 ½ lb bacon
 1 medium red onion
 Sea salt and ground black pepper
 ¼ cup robust EVOO
 Chopped green onions or curly leaf parsley
Optional Ingredients
 Rosemary infused olive oil in place of EVOO
 Milanese Gremolata infused olive oil on place of EVOO

Wash, scrub, and slice into dollar rounds. Set aside. Dice the bacon and roughly chop the onion.
In a large frying pan, fry the bacon over medium high heat. When it has started to crisp, add the onion and salt and pepper to taste.
When the onion just begins to soften, mdrain off all but 1 tbsp of the bacon grease. Add the potatoes and olive oil. Continue to stir and turn the potatoes until they are soft and crispy on the outside. Garnish with green onions or parsley.

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