You can, of course, make this dish a little leaner by using turkey bacon and low-fat Greek yogurt. You can also serve these as a side without the sauce.
But I honestly think the sauce is what makes this meal so exceptionally delicious compared to any other fried potato recipes I’ve tried! It is such a fun twist on a classic, country-style meal, and you can tweak it by adding your favorite spices and herbs. You could even sprinkle some grated cheese on top of the hot potatoes, before you serve them with the sauce.
Ingredients
2 lbs Creamer potatoes (I used a mix of Little Potato Company’s Baby Boomers and Blushing Belle.)
6-7 slices of bacon (I used half of a 375 g package) sliced into 1-inch pieces.
1 onion, sliced thin
Salt and pepper
2 garlic cloves, minced
Sauce:
1 tbsp. Bertolli olive oil
1/2 tbsp. Land O’ Lakes butter
2 garlic cloves, minced
1 tbsp. Gold Medal all-purpose flour
1 cup vegetable/chicken or beef broth
Salt and pepper
1/4 tsp. cayenne
1/4 cup plain Greek yogurt
1/4 cup chopped chives + more for garnish
Instructions:
Bring a large pot of water to a boil. Add the potatoes and cook for about 8-10 minutes, or until fork tender (do not overcook!) Drain and rinse under cool water to stop the cooking process. Pat dry.
Heat a cast iron pan over medium heat. Add the bacon and onion; cook until desired doneness is reached, about 10 minutes. Remove from pan (but leave all that bacon grease in the pan!)
Add the potatoes and season with salt and pepper. Cook for roughly 20 minutes (or until nicely golden), stirring occasionally. You want a nice golden brown colour to them.
Add the bacon and onion mixture back into the pan along with the fresh garlic. Season with salt and pepper. Cook for a couple of minutes or until garlic is nice and aromatic.
Serve with yogurt-chive sauce on top!
Sauce:
Place oil and butter in a small saucepan over medium heat. When hot, add in the garlic and cook for about 30 seconds. Pour in flour and cook for about 3-5 minutes, or until roux mixture is brown (but make sure you do not burn the garlic!) Raise heat and add broth, chives, and cayenne. Stir and bring to a boil. Reduce to a simmer and cook for 5 minutes, or until slightly thickened. Remove from heat and allow to cool for a couple of minutes. Stir in yogurt and serve over potatoes, topping with extra chives if desired.
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Quick tip: If you’re using a frying pan instead of a cast iron skillet, you may need to brown the potatoes a little longer. Add more butter if needed.