Happy Friday! I am so ready for a nice cozy weekend. I can’t tell if I am under the weather or if it’s just the 5 straight months of dark, rainy gray weather that is going on here in Seattle catching up to me. We are really living up to our terrible weather reputation this year and I am just NOT into it at all. It makes me feel like I am half asleep allllll the time.
So those rare Friday nights when I can just snuggle up in my sweats and snooze and lay like a vegetable I am so happy!! It matches my lazy mood. Pete has agreed to start watching the outlander series with me (I am almost done with the 3rd book right now) so that will sum up our hot Friday night! And no wine… cuz, WHOLE30.
But Saturday morning I have these Pan Fried Crispy Smashed Rosemary Bacon Garlic Potatoes to look forward to!! I have been stressing about what to eat for breakfast during whole 30, but I think I have solved the problem! These potatoes are perfect for a weeknight side dish OR fried up as the most delicious breakfast!
It is like getting a pan of crispy breakfast potatoes and bacon all in one. Don’t forget that of you are paleo or whole30 than you need to make sure that you choose bacon that is not sweetened..
Ok, enjoy your weekend and I will see you back here tomorrow for Saturday Stuff!!
- 1.5 pounds small Yukon gold potatoes
- 4 strips bacon (without added sugar) diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 tablespoons fresh rosemary
- ½ teaspoon crushed red pepper
- kosher salt
- 1 lemon
- Bring a medium pot of salted water to a boil and add the potatoes. Simmer the potatoes for about 10-12 minutes until they are fork tender.
- While the potatoes are cooking, add the bacon to a heavy pan or cast iron skillet over medium-high heat. Cook until the bacon is crispy and the fat has rendered. Transfer the bacon with a slotted spoon to a plate.
- Add the olive oil to the rendered bacon fat and add the garlic, red pepper flakes and rosemary and then the potatoes to the pan. When the potatoes are in the pan, smash them flat with a heavy spatula and let them cook about 2-3 minutes until they get a nice sear on them. Flip and repeat the golden sear on the other side. Season to taste with kosher salt and squeeze the potatoes with the juice of a lemon add the bacon and serve immediately.
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Your potatoes look crazy-good! I will have to try them for sure. I, too, live in Seattle and I have tried to find sugar-free bacon with no luck. What brand do you use? Thanks!
Hi Kath, Have you tried Hemplers Bacon? Or ask at your local butcher shop or whole foods?
Thank you! I have used, and liked, Hemplers. I didn’t realize that it’s sugar free. 🙂
they have a couple different types so be sure to check the package!
OMG Outlander is AMAZING! The show is so well done and there is an outlander cookbook out there 🙂
Amanda, we actually wound up watching the first one last night!! I thought I would not like who they chose for the characters but I actually do a lot! I can’t wait to see the next few episodes! I cannot even process what would be in that cookbook?!
This sounds so yummy. What do you do with the bacon?
Whats not to love!
Ok yes, these potatoes are perfection! The rosemary is a must!
looks so yummo, will try this potatoes w/ topping w/chopped serrano pepper and parmesan cheese, asap, tks 🙂