The gym I go to has these lovely televisions attached to about half of the cardio machines. Being able to watch TV definitely makes those half-hour cardio workouts a bit easier, especially for someone like me who doesn't get broadcast television at home. And I bet you'll never guess what my favorite channel to watch while I'm on the treadmill is... hmm... yup, Food Network. Yes, it's a bit ironic, but that's part of the fun for me. There's something especially masochistic about watching Ina Garten make cheesecake while I run my guts out, tehe. Plus, it gives me great inspiration sometimes... like this amazing potato recipe.
Yes, these babies are fried.
Yes, I used the grease from the bacon and pancetta.
No, these are not healthy.
But... these are quite possibly the best potatoes I've ever eaten.
See, I, like, Jessica over at How Sweet It Is, have an obsession with bacon. No, I don't have four packages of bacon in my fridge right now like she does, but when I see a recipe that includes bacon I simply can't resist. And while, yes, the potatoes are the center of attention in this dish, the bacon and pancetta should definitely get awards for supporting roles. And if you so desired, you could easily double the amount of bacon and omit the pancetta, but to me, the combination of flavors takes these potatoes from ordinary to damn-near gourmet.
Trust me, once you try these you'll never go back to ordinary fried potatoes. You'll be finding all kinds of excuses to make these for breakfast, lunch, or dinner. So what if you'll need to run an extra mile on the treadmill when you're done? It'll be nice excuse to watch more Food Network. :)
from Giada de Laurentiis
yields 4 servings, 220-330 calories each
4 thick-cut slices of bacon, roughly chopped
4 ounces of pancetta, roughly chopped
3 medium russet potatoes, peeled and cut into 1/2" cubes
1 garlic clove, thinly sliced
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon black pepper, plus more for seasoning
2 tablespoons coarsely chopped fresh thyme leaves
1. Heat a large non-stick skillet over medium-high heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10-12 minutes. Using a slotted spoon, move the bacon and pancetta to a paper towel-lined plate to drain.
2. Add the potatoes and garlic to the hot grease. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring frequently, until the potatoes are cooked through and crispy on the outside, about 20-25 minutes. Add the thyme, cooked bacon, and pancetta to the skillet and cook for 5 minutes more. Season with salt and pepper as desired and serve.