Pan Fried Creamer Potatoes and Bacon

Pan Fried Creamer Potatoes and Bacon

Pan-fried Creamer potatoes and bacon with a yogurt-chive sauce is a perfect side dish to a large meat-based meal!


Note: If you do not own a cast-iron skillet that is fine. Use a frying pan instead. It may take a bit longer to brown the potatoes and additional butter may be needed if bacon grease is not sufficient.


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Bring a large pot of water to a boil. Add the potatoes and cook for about 8 to 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 color 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.

Make the 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 to 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 five 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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