Pan Fried Little Potatoes with Bacon and Yogurt Chive Sauce
Tender little potatoes get pan-fried to golden perfection with crispy bacon and caramelized onions in this hearty comfort dish. The potatoes are first boiled until fork-tender, then crisped in bacon fat for maximum flavor. A creamy yogurt-chive sauce made with a savory roux adds richness and fresh herb brightness. Perfect as a side dish for dinner or brunch, this recipe transforms simple ingredients into something special with crispy textures and bold flavors.
Ingredients
- 3 lbs little potatoes
- 10 slices bacon, sliced into 1-inch pieces
- 1 onion, thinly sliced
- salt and pepper, to taste
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 cloves garlic, minced
- 2 Tbsp all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
For gluten sensitivity
- 2 cups vegetable, chicken, or beef broth
- ½ tsp cayenne
- ¼ cup greek yogurt
- ¼ cup chives, chopped, plus more for garnish
Instructions
- 1
Bring a large pot of water to a boil and cook potatoes until fork tender, drain and rinse under cool water, then pat dry
- 2
Heat cast iron pan over medium heat and cook bacon and onion until desired doneness, then remove but leave bacon grease in pan
- 3
Add potatoes to pan, season with salt and pepper, and cook until nicely golden brown, stirring occasionally
- 4
Add bacon and onion mixture back to pan along with fresh garlic, season with salt and pepper, and cook until garlic is aromatic
- 5
Heat oil and butter in small saucepan over medium heat
- 6
Add garlic to saucepan and cook briefly
- 7
Pour in flour and cook until roux mixture is brown without burning garlic
- 8
Raise heat, add broth, chives, and cayenne, stir and bring to a boil
- 9
Reduce to simmer and cook until slightly thickened, then remove from heat and cool
- 10
Stir yogurt into sauce and serve over potatoes, garnish with extra chives
Tips
Don't overcook the potatoes in the boiling step - they should be fork tender but still hold their shape for frying.
Save all the bacon grease in the pan for maximum flavor when frying the potatoes.
Watch the roux carefully to achieve a brown color without burning the garlic.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in skillet to restore crispiness.
Can boil potatoes up to 1 day ahead. Store covered in refrigerator.
Serve immediately while potatoes are crispy and sauce is warm.
Common Mistakes
Don't overcook potatoes in boiling step to avoid them falling apart during frying.
Don't discard bacon grease as it adds essential flavor to the potatoes.
Substitutions
Gluten-Free Swaps
For gluten sensitivity
General Alternatives
FAQ
Can I use regular potatoes instead of little potatoes?
Yes, cut regular potatoes into 2-inch chunks. Cooking times may vary slightly depending on size.
What if I don't have a cast iron pan?
Any heavy-bottomed skillet will work, though cast iron provides the best browning and heat retention.
How long will the leftovers keep?
Store in refrigerator for up to 3 days. Reheat in a skillet to restore the crispy texture.