Crispy Potato Spuds with bacon and thyme rosemary sprinkles
What makes these crispy pan fried potatoes so good? The potatoes are cooked in bacon fat and a whole heap of garlic brown butter!
Some days we are all entitled to a bit of decadence.
I’m keeping things short and sweet today because what I’m about to talk about needs no long introduction: bacon. That crispy, salty, curly-when-fried cured meat that I don’t usually care for but desperately craved the other day and when I say bacon, I’m referring to those strips that are half fat, half meat. There is no room for that imitation.Not today!
Ingredients
2 thick strips of fatty bacon (use 3 if you want more bacon bits for later)
340g small Yukon gold potatoes
1 TBS fresh rosemary and thyme
2 clove garlic
1 TBS Unsalted Butter
1 tsp shaved Parmesan
1 generous pinch of kosher salt
Method
Wash and cut potatoes into quarters.
Bring a medium pot of salted water to a boil and then add potatoes. Simmer potatoes for about 10-12 minutes until they are fork tender.
While potatoes are cooking fry the bacon in a cast iron skillet over medium heat. Flip the bacon frequently until most of the fat has burned off and bacon is crispy. Turn off the heat. This should take between 5 to 10 minutes. Line a plate with a paper towel and place the cooked bacon on the lined plate.
Add unsalted butter in rendered bacon fat, add garlic, rosemary and thyme and give everything a quick stir to infuse the flavour.
Drain out potatoes, place them cut side down in the skillet pan. Let them crisp for 2-3 minutes, flip and repeat until both cut end sides are brown and crisp.
Season with salt and Parmesan to taste and then sprinkle the bacon on top. Transfer to plate. Best served warm.
