Pan-Roasted Marble Potatoes Recipe -
Pan-Roasted Marble Potatoes Recipe
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Pan-Roasted Marble Potatoes
See how to make colorful pan-roasted baby new potatoes with bacon. See more
  • READY IN 35 mins

Pan-Roasted Marble Potatoes

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
Kitchen-Friendly View


  • 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 More Reviews

Most Helpful Positive Review
Jul 02, 2013

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 much better than preheating your oven at 425.

Most Helpful Critical Review
Jun 15, 2013

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.

Jun 16, 2013

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.

Apr 02, 2015

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.

Jun 08, 2013

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.

Nov 13, 2014

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 that it's delicious

Apr 27, 2014

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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