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Pan-Roasted Marble Potatoes
Pan-Roasted Marble Potatoes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Vibrant baby potatoes sautéed with crispy bacon and fragrant rosemary, perfect as a flavorful side dish or a scrumptious addition to potato salad.
Ingredients:
  • 4 slices bacon, coarsely chopped
  • 1 pound tri-color baby potatoes (red, gold, and purple), rinsed and drained
  • salt and freshly ground black pepper to taste
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon rice vinegar
  • 1 sprig fresh rosemary for garnish
Instructions:
  • Cook bacon in a skillet over medium heat until it begins to soften and release its fat, about 2 minutes. Add potatoes, season with salt and black pepper, and continue cooking and stirring until bacon browns and potatoes start to soften, about 5 minutes.
  • Cover the skillet and cook for 5 minutes, then stir. Continue this process, covering and cooking for 5 minutes and stirring until the potatoes are tender and a knife inserts easily, for a total of 15 to 20 more minutes.
  • Season with salt and freshly ground black pepper to your liking; scatter finely chopped rosemary over the potatoes, mix well, and take off the heat. Pour rice vinegar over the potatoes and stir to deglaze the skillet.
  • Place the potatoes in a beautiful serving dish and garnish with a fresh rosemary sprig.

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