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Herbed Bacon Pan Fried Potatoes [Whole 30]

These little bites of yum are the perfect combination of umami and freshness. They can be a a meal on their own or work great as a side.
Prep Time5 mins
Cook Time25 mins
Servings: 2


  • Non-stick pan


  • 1.5 lb Fingerling Potatoes (you could also use red potatoes or yukon potatoes)
  • 1/3 package No Sugar Bacon (applegate or trader joe's brand is great)
  • 2 cloves garlic , minced or pressed
  • 2 TBLspn Spicy Dijon Mustard
  • A Few sprigs Fresh Thyme
  • Fresh Dill , to garnish
  • Fresh Chives , to garnish
  • Salt and Pepper , to taste


  • Cut up your potatoes and bring a small pot of water to boil.
  • Boil the potatoes until tender. Mine took about 5-7 minutes as they were small.
  • While the potatoes are boiling, chop the bacon into small pieces and pan fry in a non-stick skillet. Remove from heat and separate bacon onto a separate plate.
  • Once the potatoes are tender, drain them, rinse with cold water, and pat dry with paper towels.
  • Reheat the bacon grease in the pan and add the potatoes. Season with minced garlic, thyme, salt and pepper.
  • Let the potatoes cook over medium-high heat until they start to brown, stirring occasionally.
  • Once the potatoes have a little bit of pretty brown color on them, stir in the dijon mustard (a couple small squeezes works well).
  • Continue to cook until the potatoes are nicely browned, but not burnt.
  • Remove from heat and garnish with crispy bacon, fresh chives, and fresh dill.
  • Enjoy!