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Sauteed Potatoes with Bacon & Herbed Bread Crumbs

Source of Recipe


From "A Passion for Potatoes"






List of Ingredients



• 1-1/2 lbs. white potatoes
  
• 1 tsp salt, divided
  
• 1/4 cup finely chopped mixed herbs (such as parsley, chives and thyme)
  
• Finely grated zest of 1 lemon
  
• About 2 cups fresh white bread crumbs (4 slices bread)
  
• 1 large egg or 2 egg whites
  
• 5 strips bacon, cut into 1/2-inch pieces
  
• 4 Tbsp extra-virgin olive oil
  
• 1/2 tsp freshly ground black pepper
  






Instructions



1. Peel the potatoes and cut into 1/2-inch cubes. Place in a 3-1/2-quart saucepan, cover with cold water and add 1/2 tsp salt. Set a timer at 18 minutes and bring the water to a boil. Reduce the heat and simmer until tender. Test a couple of potatoes at 18 minutes; continue cooking a few minutes, if necessary. Drain well and cool slightly.
   
   
2. Combine the chopped herbs with the lemon zest and bread crumbs. Set aside.
   
   
3. Put the egg into a large bowl and whisk well. Add the potatoes, mixing well.
   
   
4. Put the bacon into a 10- to 12-inch skillet over medium heat. Cook until browned and crisp. Transfer the bacon to a paper towel-lined plate to drain. Pour the fat out of the pan.
   
   
5. Add the olive oil and heat. Stir the seasoned bread crumbs into the potatoes and add remaining 1/2 teaspoon salt, mixing well. Scrape into the skillet and cook about 15 to 20 minutes, until both potatoes and crumbs are golden. Return the bacon to the pan and stir about a minute to heat through. Season with pepper and serve.
   
   Makes 4 to 5 servings.