Anders Bandt
Ingredients
- 3 potatoes (medium golden, skin on)
- 1 tbsp. olive oil
- 2 pieces bacon
- 2 garlic cloves (minced)
- 1 tbsp. pure maple syrup
- Parsley (for garnish, optional)
- Salt and pepper, to taste
- pepper
- Old Bay seasoning (maybe, I personally don’t like the taste)
Instructions
- Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.
- In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
- Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed.
- Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil.
- Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp.
- Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed.
- Let the garlic cook until fragrant, about one minute.
- Just before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect.
- Serve in a warm bowl with a sunny side up egg!