Pan-Roasted Marble Potatoes

Pan-Roasted Marble Potatoes

Chef John 15822

"A colorful combination of red, gold, and purple baby potatoes is pan-roasted with bacon and rosemary for a simple and delicious side or as a tasty start for potato salad."

Ingredients 35 m {{adjustedServings}} servings 137 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
  2. Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
  3. Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
  4. Transfer potatoes to a serving dish and top with a rosemary sprig.
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  • Cook's Note:
  • To go full-potato-salad with this, just pour in a big splash of your favorite salad dressing, give it a toss, and let it cool down for one of the best potato salads ever.
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Reviews 7

  1. 9 Ratings

Spunky Buddy

When reading the ingredients, with the exception of the rice wine vinegar, this sounded really good. Because I had limited time I quartered the potatoes instead of keeping them whole. This allowed them to get nice and tender in the short period of time I had. These were good, not great. They browned nicely, but in spite of the bacon and the rosemary, which generally contribute great flavor, they just didn’t have a lot of, how shall I say it…spunk.

Tiny T

Super easy recipe! I used the rice vinegar the first time and red wine vinegar the second time and I prefered the red wine vinegar (personal preference). Will definitely use this method to roast potatoes on a hot much better than preheating your oven at 425.


These were really good but I thought they would be great. I used a tri colored mixture of fingerling potatoes. Did not deviate from instructions I just expected more of the bacon flavor. Maybe I will try with a different bacon because I will make them again.