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Bacon Braised Fingerling Potatoes

Recipe by Peloton Culinary & Catering

2016 Trione Russian River Valley Rose of Pinot Noir

 2 lbs fingerling potato
 2 tbsp extra virgin olive oil
 ½ lb applewood smoked bacon, small diced
 to taste kosher salt and fresh ground black pepper
 1 tbsp but
 1 tbsp spice rub
 1 tbsp italian parsley, chopped

In a coated cast iron pan on medium heat sauté the bacon for 2-3 minutes to render out some of the fat.


Add the olive oil to the pan and move the bacon to the edge of the pan. Place potatoes cut side face down in the pan, spread the bacon evenly over the potatoes and cover with foil. Turn the pan down to low.


When potatoes are tender remove foil and add the butter, spice rub, salt and pepper and Italian parsley and serve.

Happy Cooking!!!