Name: Bacon-Braised Red Potatoes
Total time: 45 min
Ingredients: 1 1/2 pounds small red potatoes , unpeeled, halved; 2 1/2 cups water; 1 onion , halved and sliced 1/2 inch thick; 2 slices thick-cut bacon , cut into 1-inch pieces; Salt and pepper; 2 teaspoons chopped fresh thyme

Why This Recipe Works

For a dead-simple side dish that doesn’t skimp on flavor, we relied on a quick-braise cooking method. We added halved small red potatoes, water, a sliced onion, and raw bacon to a skillet, covered it, and simmered the contents until the potatoes were just tender. Water performed two functions here: It seasoned the potatoes while cooking them through and rendered the bacon. We then removed the lid and boosted the heat to first evaporate the liquid and then lightly brown the potatoes and onion and crisp the bacon. Finishing the dish with some fresh thyme gave it a bright, lemony, herby boost.

Before You Begin

For the best results, use potatoes that measure about 1 1/2 inches in diameter.

Instructions

Arrange potatoes cut side down in single layer in 12-inch nonstick skillet. Add water, onion, bacon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, 18 to 20 minutes.

Uncover skillet and increase heat to medium-high. Simmer vigorously until water has nearly evaporated and potatoes begin to sizzle, about 10 minutes. Continue to cook, stirring occasionally, until potatoes and onion are spotty brown and bacon has rendered completely, 5 to 7 minutes longer. Off heat, stir in thyme and season with salt and pepper to taste. Serve.