Bacon-Braised Red Potatoes make an easy side dish and they have tons of bacon flavor . In addition to bacon, they are also flavored with onion and thyme. They make a great side for chicken, pork, or steak.
How To Make Bacon-Braised Red Potatoes:
Small red potatoes are cut in half and placed cut side down in a large nonstick skillet. Two and a half cups of water, a sliced onion, 2 slices of chopped bacon, salt, pepper, and a few red pepper flakes are added. The water is brought to a simmer and the pan is covered for 15 to 18 minutes to get the potatoes soft.
Next the pan is uncovered and the heat is cranked up so there is lots of evaporation. Once all the water evaporates, the potatoes and the bacon get crispy.
Bacon-Braised Red Potatoes are crispy and brown on the outside and wonderfully soft and creamy on the inside. Braising potatoes is a different and delicious way to cook them.
Rosemary can be used instead of thyme.
These potatoes have a little heat from the crushed red pepper flakes. To make them spicy, either double the amount of red pepper flakes or serve them with hot sauce.
For another delicious potato side dish, try these Melting Potatoes.
- 1 1/2 pounds small red potatoes, unpeeled and halved
- 2 1/2 cups water
- 1 onion, halved and sliced 1/2-inch thick
- 2 slices thick-cut bacon, cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon chopped fresh thyme
- Place potatoes cut side down in a 12-inch nonstick skillet.
- Add water, onion, bacon, salt and black and crushed red pepper.
- Bring to a simmer over medium-high heat. Reduce heat and cover. Simmer covered for 15 to 18 minutes. (If you don't have a lid for your skillet, you can set a round baking sheet on top.)
- Uncover skillet and increase heat to medium-high so that the water is boiling and there is a lot of steam coming off. Keep cooking until water has evaporated and potatoes are getting browned and bacon has rendered. Stir often so no burning occurs. It will take about 15 minutes.
- Remove from heat and stir in thyme. Season to taste with salt and pepper.
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Recipe adapted from Cook’s Country
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