Pan-Roasted Marble Potatoes

Pan-Roasted Marble Potatoes

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Chef John 26353

"A colorful combination of red, gold, and purple baby potatoes is pan-roasted with bacon and rosemary for a simple and delicious side or as a tasty start for potato salad."
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Ingredients

35 m servings 137 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Transfer potatoes to a serving dish and top with a rosemary sprig.

Footnotes

  • Cook's Note:
  • To go full-potato-salad with this, just pour in a big splash of your favorite salad dressing, give it a toss, and let it cool down for one of the best potato salads ever.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

Super easy recipe! I used the rice vinegar the first time and red wine vinegar the second time and I prefered the red wine vinegar (personal preference). Will definitely use this method to roast...

Most helpful critical review

When reading the ingredients, with the exception of the rice wine vinegar, this sounded really good. Because I had limited time I quartered the potatoes instead of keeping them whole. This all...

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When reading the ingredients, with the exception of the rice wine vinegar, this sounded really good. Because I had limited time I quartered the potatoes instead of keeping them whole. This all...

Super easy recipe! I used the rice vinegar the first time and red wine vinegar the second time and I prefered the red wine vinegar (personal preference). Will definitely use this method to roast...

These were really good but I thought they would be great. I used a tri colored mixture of fingerling potatoes. Did not deviate from instructions I just expected more of the bacon flavor. Maybe I...

I used frozen creamer potatoes packaged by The Little Potato Company, but I think this recipe would work equally well with any baby or new potato variety.

We loved these potatoes. I did have to blot out some of the bacon grease - there was a LOT of grease, but that might have just been the bacon I used. I could not find the little purple potatoe...

Sooo good! The potatoes are perfect---a combo of crispy, bacon-y goodness on the outside and soft, buttery awesomeness on the inside. Can't. stop. eating them.

all in the family loved this! I did not have the 3 colors of potatoes, just had baby irish, but otherwise made to recipe. next time might make a double recipe, we ate every last bite!

I tried this recipe last night so yummy. Didn't have rice vinegar but it was still delicious. My daughter isn't usually a fan of potatoes but she had seconds. And that's all ways a great sign th...

I used purple potatoes. I too was a first time user of rice vinegar. I will use this recipe again.

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