Pan-fried little 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.

Prep
15 mins
Cook
40 mins
Serves
8
Ingredients
14

Equipment

  • Cast iron pan

Ingredients

  • 3 lbs Little Potatoes
  • 10 slices bacon, sliced into 1-inch pieces
  • 1 onion, thinly sliced
  • (To taste) salt and pepper
  • 3 cloves garlic, minced
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 2 Tbsp all-purpose flour
  • 2 cups vegetable, chicken, or beef broth
  • (To taste) salt and pepper
  • 1/2 tsp cayenne
  • 1/4 cup Greek yogurt
  • 1/4 cup + more for garnish chives, chopped

Instructions

  • Step 1

    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.

  • Step 2

    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!)

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Serve with yogurt-chive sauce on top.

  • Make the Sauce:

    Place oil and butter in a small saucepan over medium heat.

  • Step 7

    When hot, add in the garlic and cook for about 30 seconds.

  • Step 8

    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).

  • Step 9

    Raise heat and add broth, chives, and cayenne. Stir and bring to a boil.

  • Step 10

    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.

  • Step 11

    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.

  • Step 12

    Stir in yogurt and serve over potatoes, topping with extra chives if desired.