This easy recipe from French chef Paul Bocuse is the perfect sidekick for roast meat or poultry
Meat and potatoes: A classic combo (and all in one dish, in this case).
These Bacon-Braised Potatoes make a great side for any hunk of roast meat or poultry. Though with these on the table, you may ignore the main event and instead zero in on the spuds. They’re that good.
Recipe: Bacon-Braised Potatoes
We discovered this recipe years ago in Paul Bocuse in Your Kitchen. Bocuse calls the dish Potatoes Barboton (barboton de pommes de terre). A barboton is kind of a ragout (that is, a dish braised in minimal liquid). We call it Bacon-Braised Potatoes because we think that’s a bit more informative for English speakers.
This dish makes a wonderful side for roast meat or poultry. It’s particularly good with lamb. We haven’t paired it with corned beef, but it would probably work well for your St. Patrick’s Day feast. And it definitely would play nicely with any Easter roast.
Prep time for this dish is perhaps 20 minutes. Cooking time adds another 30 minutes. You can make this dish several hours ahead of time, if you wish, then reheat it right before serving.
This recipe makes 6 to 8 side-dish servings. Leftovers keep for a few days if refrigerated in an airtight container.
- ~6 ounces bacon, cut into ½-inch slices
- 1 small onion, cut into thin slices or dice of about ½ inch (~¾ cup of onion)
- 1 garlic clove, cut into thin slices or minced
- ~1½ pounds potatoes (peeled or not; cut into pieces about the size of golf balls)
- ~1 cup beef or chicken stock, or water
- 1 teaspoon dried thyme (see Notes)
- salt to taste (about 1 teaspoon kosher salt for us; see Notes)
- freshly ground black pepper to taste (at least half a dozen grinds for us)
- 1 to 2 tablespoons butter to finish the dish (very optional)
- ~2 tablespoons minced parsley
- Add the bacon slices to a small Dutch oven or a shallow cooking pot (use something just large enough to hold the potatoes in a single layer). Place the cooking pot over medium stovetop heat. Sauté until the bacon begins to brown and render its fat (about 5 minutes).
- Push the bacon to the side of the pan, add the onion, then sauté for 5 minutes. Add the garlic and sauté for 1 minute.
- Add the potatoes, plus enough stock to come about halfway up the sides of the potatoes. Add the thyme, salt, and black pepper. Stir to combine.
- Braise until the potatoes are tender (this will probably take 25 to 30 minutes, but start checking after 20 minutes). Shake the cooking pot (or use a spoon to stir it) from time to time to baste the potatoes while they’re braising.
- When ready to serve, taste the dish and adjust the seasoning if necessary. Uncover the cooking pot and boil off most of the remaining liquid (there won’t be much). Add the butter if you want to enrich the potatoes (then let them sit for about a minute, until the butter melts). Add the parsley, then shake the pan to coat the potatoes with it.
- Serve and enjoy.
- You can easily halve (or double) this recipe. And feel free to alter ingredient quantities to suit your own taste.
- Slab bacon probably works best in this dish (cut it into pieces about 1 inch long by ¼ inch thick). But slab bacon is hard to find these days, so we generally use thick-cut bacon, which also works well.
- Or substitute meaty salt pork for bacon, if you prefer. Cut it into pieces about ¼ inch thick.
- What kind of potatoes to use? We favor small new potatoes (which we leave whole). We peeled them for this post, but often do not.
- You can actually use any type of potato in this dish (though a “boiling” type works better than a baking potato). If you’re using larger potatoes, cut them into chunks about the size of golf balls.
- We like to use thyme in this dish, but most other herbs that sound good to you will probably work. Fresh rosemary would be terrific. Many cooks like to add a bay leaf to the pot to flavor the potatoes.
- Beef or chicken stock adds nice flavor to this dish. But water works perfectly well, too.
- We use kosher salt in cooking. It’s less salty by volume than table salt (the crystals are larger and more irregular, so they pack a measure less tightly). If you’re using table salt, start with about half the amount we suggest. But always season to your taste, not ours.
- Having said that (and although bacon adds a lot of salt to the dish): Potatoes seem to absorb salt, and often require more than we expect.
“Pommes de terrific,” said Mrs. Kitchen Riffs. “I could make a meal out of these.”
“These potatoes are spud-tacular,” I said. “Not sure why I even bothered with the roast meat accompaniment.”
“Their flavor is the real deal,” said Mrs K R. “No imi-taters.”
And they’re shakin’ with bacon. No small potatoes here.
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I can't believe I'm going to say this, but your potatoes look so good, that I imagine I'd love them even without the bacon!
Hi Jeff, this recipe has TONS of flavor in it! Although I wouldn't suggest skipping the bacon. :-) Thanks for the comment.
Bacon is one of the major food groups according to our boys! This delicious easy recipe will surely be a hit.
Hi Bobbi, your boys would love this dish. LOVE it! :-) Thanks for the comment.
Oh, yum! This looks delicious, John! Thanks for sharing...
Step aside "boring old sides"! This side dish looks great- could even be wolfed down as a 'main dish' in my opinion.
Hi Pat, this recipe has terrific flavor. Worth making. :-) Thanks for the comment.
Hi Fran, next time we make this it WILL be our main. :-) Thanks for the comment.
Anything braised with bacon would be tasty--especially potatoes!
Hi Pam, hard to beat bacon and potatoes, isn't it? :-) Thanks for the comment.
Bacon and potatoes is such a dreamy combination! Love it!
Hi Kelly, so hard to resist, isn't it? :-) Thanks for the comment.
I’ll keep this in mind if I ever go back to eating bacon. It’s funny to add butter to a dish that is pretty much swimming in bacon fat but actually sounds good.
Be safe... mae at maefood.blogspot.com
Hi Mae, the butter does seem a bit over-the-top, but it's really good. Bocuse actually calls for twice as much butter as we suggest! Thanks for the comment.
*huge smile* These do look moreish even to a person who eats souds about twice a year, rarely has bacon in the house and just as rarely makes roasts - BUT, the time to have the house full of hungry friends should be around again in the future . . . many of them would be SO happy to have this on their plates . . . shall file !
Hi Eha, this is definitely a moreish recipe. But when we can all have hungry friends around again. they'll love it. :-) Thanks for the comment.
You had me at potato. Love seeing new ways to enjoy spuds!
Hi Laura, we're always looking for new ways to serve spuds! :-) Thanks for the comment.
Very nice - this is such a lovely dish and bacon is always welcome with the staple spud. A dish to add to my repertoire thanks John.
ah KR you had me at bacon AND potatoes. It's a bacon-y kinda week. this sounds a bit Irish doesn't it? perfect for St Paddy's Day next week:) Bacon ahoy!!
Hi Merryn, such a simple dish, but incredibly good. :-) Thanks for the comment.
Hi Sherry, it IS a kind of bacon-y week! But then, we usually have bacon on our minds. :-) Thanks for the comment.
This looks so GOOD! The more bacon, the better :-))
Hi Angie, totally agree more bacon more better. :-) Thanks for the comment.
Yum! A simple yet delicious recipe. Thanks for sharing :)
There are few combos more delicious than bacon and potatoes. Ready to dive right into this!
I am definitely going to try this, but will have to wait until a non-keto day. I think when I do this and a small salad might be the meal!
Hi Taruna, this is really good. :-) Thanks for the comment.
Hi Judy, we're ready to make this again! :-) Thanks for the comment.
Hi Anne, this and a small salad would make a terrific dinner! Thanks for the comment.
They look splendid!
While potatoes and meat isn't the lightest combination, we cannot deny it's one of the most delicious and comforting. Combined with aromatic garlic, onions, and herbs, this makes a wonderful meal. That's a perfect example of how just a few simple ingredients could create a strong flavour profile.
Hi Ben, isn't this nice? It's really good stuff :-) Thanks for the comment.
Say no more! Sold! I love potatoes cooked like this!!
Oooh potatoes, I love potatoes!. I might skip the bacon but they sure look tempting.
I can see why these could be the main event in any meal. They say bacon makes anything taste good, and that goes double for potatoes!
Hi Ashley, always happy to make a sale. :-) Thanks for the comment.
Hi Nammi, potatoes may be the ultimate comfort food! :-) Thanks for the comment.
Hi Frank, bacon and potatoes are such an excellent pair, don't you think? :-) Thanks for the comment.
OMG this recipe looks delighful and as someone said above, I can see this dish by itself. It reminds me of some Spanish tapas, with potato caramelized with a copious amount of onion and cubed chorizo... It was a MUST!
Have a great day
Hi FT, that potato/onion/chorizo tapa sounds terrific! Gotta work on a version of that. :-) Thanks for the comment.
WOw, these potatoes look so delicious. How can you go wrong with bacon and potato combo? Terrific!
Hi Holly, one can never go wrong with bacon and potatoes. Never. :-) Thanks for the comment.
Makes me hungry and I would probably just have these for dinner by themselves. It's a great St. Patrick's day side (or meal!).
Hi Debra, this is filling enough dish to have this alone for dinner. :-) Thanks for the comment.
Oh my goodness, just in time for St. Pat's day . . . the bacon added to potatoes is over and beyond delicious. Thank you so much!
Hi Roz, definitely beyond delicious. :-) Thanks for the comment.
Sounds amazing! I would be one of the people who would ignore everything else on the table. :-) ~Valentina
Some recipes just jump out and say "You're going to make this". This is one of those recipes. Bacon and potatoes are a naturally winning combination, but the process of braising with the bacon, onion and garlic, then topping it all off with butter is just too irresistible. I feel these are going to become a go to dish in this kitchen. Thanks John!
Hi Valentina, we basically DID ignore everything else when we made this. :-) Thanks for the comment.
Hi MJ, this is so simple, but SO good. :-) Thanks for the comment.
Bacon and potatoes is a wonderful combo, yum!
Because bacon. What else is there to say? I say praise the braise!
Hi Natalia, a hard-to-resist combination, isn't it? :-) Thanks for the comment.
Hi David, we always praise the braise! :-) Thanks for the comment.
These look addictive! And who knew a Paul Bocuse recipe could be so easy?
My daughter loves bacon and potatoes combination and make it all the time for herself.
Hi Carolyn, really, really addictive. :-) Thanks for the comment.
Hi Balvinder, it's a great combo! :-) Thanks for the comment.
These remind me of Lyonnaise potatoes. I have so many fond memories of ordering those at steakhouses years ago. I'll have to give these a try to take me back to the good old days.
Hi Laura, you'll love these! :-) Thanks for the comment.
Bacon and potatoes are just meant for each other aren't they, and this is such an intriguing way to cook this dish. Great idea to have with a roast. Will store this away for the weekend. Thanks KR.
Hi Pauline, this is a terrific recipe to serve with a roast. Or all by itself. :-) Thanks for the comment.
I love potatoes. I love bacon. This could be my meal...since I always skip the meat!
Hi Abbe, this make a terrific meal. :-) Thanks for the comment.
You had me with bacon. What a great idea to pair the taters with bacon, surprised we hadn't thought of it before.
Hi Eva, I'm surprised, too, that there aren't more recipes out there combining these two. Such a natural pairing! Thanks for the comment.
Your potato dish is simply irresistible with that gorgeous bacon included. These potatoes would definitely be enough for me served all by themselves!
Hi Heidi, this really is filling enough to serve as an entire meal. :-) Thanks for the comment.
Because bacon!! Oh John, these potatoes look delicious. I think I would just put a few dollops of sour cream on my plate and call it dinner :)
Hi Marcelle, it's always because bacon. :-) Thanks for the comment.
Braising in Bacon, ohhh boy those spuds will be a real tasty treat
Hi Raymund, really, really tasty. :-) Thanks for the comment.
Oh my, this looks so delicious and appealing. Thanks for sharing John.
Hi Amira, this is SO good. :-) Thanks for the comment.
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