Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.bhg.com/recipe/oregano-butter-bacon-potatoes/
What's in it
2 1/2 pounds small red-skinned potatoes
6 tablespoons butter
6 sprigs fresh oregano
6 slices bacon, crisp-cooked and crumbled
How to cook it
- Place potatoes in a 4- to 5-quart pot. Cover with salted water and bring to boiling. Reduce heat and simmer, covered, 20 minutes or until tender when pierced with a fork. Drain and coarsely smash.
- In a skillet melt the butter. Add a few oregano sprigs and heat over low heat 5 minutes until butter is golden brown and oregano is crisp. Remove oregano sprigs. Stir butter into potatoes. Sprinkle with crumbled cooked bacon and crisp oregano leaves.
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