Bacon & Roasted Garlic Pan Fried Potatoes – This was one of my favorite side dishes that my mom made for me growing up. I still love it to this day. I don’t know why, but I’ve always called them “Chinese French Fries,” even though there’s nothing particularly Chinese about it, haha! Maybe the addition of rice wine vinegar…? Anyway, I love how comforting and nostalgic food can be, playing on all the senses and reminding us of our cherished social ties – perfect in times like these of quarantine and social isolation. This dish only takes about 15-20 minutes to make and involves only a small handful of ingredients! The rice wine vinegar adds a perfectly light tang and sweetness to the crispy bacon and roasted garlic. Hits on all the main elements - salt, fat, acid, and heat!
Recipe:
1. Prep: Batonnet 4-5 Yukon gold potatoes (washed & peeled) (cut into ¼” x ¼” x 2-2.5” sticks). Cut 4 strips of bacon into ¼” lardons. Thinly dice 2 stalks of green onion (width-wise). Peel one bulb of garlic, obtaining about 10-12 whole cloves. Lightly crush garlic cloves with a large knife/cleaver but leave intact.
2. In a skillet/pan, sauté the chopped bacon in 1 tbsp corn oil on high heat for about 1 min. Then, add in garlic cloves and continue to sauté for 1 more min.
3. Add in chopped potatoes and cook on medium-high heat for 7-8 minutes (covered with lid), making sure to stir/toss occasionally. Note: Don’t worry if your garlic slightly browns. I personally love the slightly bitter and sweet taste it takes on.
4. Season with garlic salt and pepper to taste, and add in about ½ tsp sugar to aid in caramelization.
5. Add in about 2 tbsp of rice wine vinegar and stir until all potatoes are glazed.
6. Remove from heat, plate, and enjoy immediately!
