The secret to this simple dish is to use the best-possible bacon.
1. Cut 6 slices thick-cut lean bacon crosswise into 1/2"-thick pieces. Put bacon into a large cast-iron or other heavy skillet and gently cook over medium-low heat, stirring occasionally, until fat is rendered and bacon is pink but not crisp, 35?40 minutes. Meanwhile, put 2 lbs. fingerling potatoes (cut larger potatoes in half crosswise, leaving smaller ones whole) into a medium pot.
2. Add 2 large pinches salt, cover with cold water, and boil over medium-high heat until soft, 10?15 minutes. Drain well and add to skillet with bacon. Add 1 minced peeled garlic clove and salt and freshly ground black pepper to taste and cook about 5 minutes more.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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