Recipe courtesy of Emeril Lagasse
35 min
10 min
25 min
4 to 6 servings


  • 1 pound fingerling (Russian banana) potatoes, each about 3 to 3 1/2 inches long
  • Salt and pepper
  • 3 strips thick-cut smoked bacon, diced into 1/2-inch pieces
  • 1 small onion, thinly sliced
  • 1 teaspoon minced garlic
  • 1/4 cup sage leaves


Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook until the potatoes are tender, 8 to 10 minutes (depending on the size of the potatoes). Remove from the heat and cool under running cold water. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise, if desired. Season the potatoes with salt and pepper and set aside.

In a large, 12-inch saute pan, place the bacon over medium-heat. Render the bacon until crispy, about 7 to 8 minutes. After a couple minutes of cooking the bacon, add the onion. When bacon is crispy and onion is translucent, add the garlic and sage and cook for 1 minute. Increase the heat to medium-high and add the blanched, seasoned potatoes, cut side down, and cook until browned and crispy, about 3 minutes. Turn over and cook for an additional 2 1/2 minutes. Re-season, if necessary, and serve while hot.

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