Recipe by Chef John
"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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bacon, coarsely chopped
tri-color baby potatoes (red, gold, and purple), rinsed and drained
salt and freshly ground black pepper to taste
chopped fresh rosemary
fresh rosemary for garnish
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 allowed them to get nice and tender in the short period of time I had. These were good, not great. They browned nicely, but in spite of the bacon and the rosemary, which generally contribute great flavor, they just didn’t have a lot of, how shall I say it…spunk.
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 potatoes on a hot day...so much better than preheating your oven at 425.
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 will try with a different bacon because I will make them again.
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 potatoes so I use red and white ones. The splash of rice vinegar is a nice touch.
I used purple potatoes. I too was a first time user of rice vinegar. I will use this recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan-Roasted Marble Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 35
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