Nugget Potatoes with Bacon and Olives

Wash and dry some nugget potatoes. Toss with bacon and olives. Serves 2. So there you have today’s recipe, everyone! Enjoy the rest of your day! I’m outta here!   

Wha -??? You want more? This is one of those rare recipe titles that says everything you need to know!  So much for my “easy day...!”  (Grumble, grumble ...)

Nugget Potatoes with

Bacon and Olives:

10 nugget potatoes, rinsed and halved

2 tbsp. (30 mL) butter or margarine

6-to-8 strips side bacon, diced raw

8 kalamata olives, drained, pitted and quartered

In a medium saucepan, cook potatoes in unsalted boiling water 10-to-12 min., until a sharp knife easily penetrates the flesh. Drain potatoes; briefly set aside. Swirl butter or margarine in still-hot saucepan until melted. Return potatoes to saucepan, gently tossing with butter until coated. Cover saucepan until ready to add prepared bacon and olives. 

As potatoes cook, sauté diced bacon in medium skillet. Remove bacon from skillet, blotting dry on paper towel. Strain and reserve bacon fat for future use (see Note). Combine cooked bacon with prepared kalamata olives. Add to potatoes, gently tossing to combine. Serve at once. Yields 2 servings.

Note: Although I don’t usually cook with bacon fat, tomorrow’s equally easy recipe for Seared Asparagus with Onions and Peppers wouldn’t taste as scrumptious as it does without the fat I saved today. I hope you’ll try not only today’s recipe, but tomorrow’s, too. Each is excellent.

Sauté bacon.

Pit olives. Every morsel ... Delicious!