Bacon-Braised Red Potatoes
To get crispy bacon and soft potatoes in one pan, we had to flip the script.
Why This Recipe Works
For a dead-simple side dish that doesn’t skimp on flavor, we relied on a quick-braise cooking method. We added halved small red potatoes, water, a sliced onion, and raw bacon to a skillet, covered it, and simmered the contents until the potatoes were just tender. Water performed two functions here: It seasoned the potatoes while cooking them through and rendered the bacon. We then removed the lid and boosted the heat to first evaporate the liquid and then lightly brown the potatoes and onion and crisp the bacon. Finishing the dish with some fresh thyme gave it a bright, lemony, herby boost.
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