The roasted flavor the potatoes in this recipe is perfectly offset by the fresh brightness of the rosemary.
Try to find fresh rosemary if at all possible. If it’s unavailable in your area, sprinkle some dried rosemary over the top of the potatoes before you roast them – don’t add them to the finished dish as they’re very dry and may stick in the throat.
PAN-ROASTED MARBLE POTATOES
Ingredients
- 4 slices bacon, coarsely chopped
- 1 pound Three Color Mixed Medley 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
method
Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
Transfer potatoes to a serving dish and top with a rosemary sprig.