https://sunman.iga.com/Recipes/Detail/7496/
Yield: 6 servings
24 | ounces | fingerling potatoes | |
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3 | slices | bacon | |
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1 1/2 | teaspoons | olive oil (divided) | |
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1/2 | red onion, chopped | ||
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1 | shallot, chopped | ||
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Fresh chopped parsley or dried parsley | |||
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Cook the potatoes in boiling water for 12 to 15 minutes or until fork tender. Drain and allow potatoes to slightly cool; cut in half lengthwise.
Cook the bacon until crisp, then cool on a paper towel and crumble.
Saute onion in a large skillet over medium heat in 1/2 teaspoon of olive oil for about 3 minutes; stir in the shallots and continue to saute 1 minute longer. Remove from skillet and set aside.
Add remaining 1 teaspoon olive oil to skillet and bring temperature to medium heat. Add the sliced potatoes and cook for 5 minutes on each side.
Add the onion, shallot and crumbled bacon to the potatoes and stir to combine; heat for another 3 to 4 minutes. Sprinkle parsley over the potatoes and serve immediately.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://sunman.iga.com/Recipes/Detail/7496/
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