Red Potatoes with Bacon and Sage

Though I used to cater fancy parties and bringing home fancy leftovers to enjoy, my family really are basic meat and potato people.  Nothing excites them more than good roasted potatoes and grilled meat during summer.   

I used my favorite cast iron skillet from start to finish. From crisping the bacon, sautéing the shallots, and tossing the potatoes; then straight into the oven or the lighted grill.  One pan cooking is what I like.  

Stay tuned for this Wednesday post....I have some awesome pork chop recipe for you.  It may or may not involve coffee.   

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Red Potatoes with Bacon and Sage
Serves 6-8

5 strips of thick-cut bacon slices, cut crosswise into thin strips
3 pounds baby red potatoes, halved (smaller, the better)
1/2 cup of shallots, sliced thinly
7-8 sage leaves, sliced thinly, extra for garnish
2 tablespoons unsalted butter, softened
1/2 teaspoon freshly ground pepper
1 teaspoon kosher salt, more as needed

Cook sliced bacon in a large cast iron skillet over medium heat until crisp.  Transfer crispy bacon bits to paper towels to drain using a slotted spoon.  Reserve 2 tablespoon of bacon fat in the pan, discarding the rest.

Sauté sliced shallots for about 2-3 minutes until wilted, then add potatoes, sage leaves, softened butter, salt, and pepper and gently toss to coat.

At this point, you can finish cooking by roasting in the oven at 375 degrees F for about 45 minutes until potatoes are done.  If you don't want to heat up the house during summer, simply loosely cover the iron skillet with foil and place the skillet near the hot coal and close the grill cover.  Cook for about 45 minutes or until fully cooked, stirring occasionally to ensure potatoes are not too dark.

Sprinkle more salt and pepper, bacon bits, and extra sage leaves.  Serve immediately.