Crispy Potatoes With Bacon, Garlic And Parsley - cooking recipe

Ingredients

1 1/2 lb. red skinned potatoes, quartered with the skin
kosher salt
3 pieces bacon, cut into 1-inch pieces
1 to 2 Tbsp. unsalted butter or oil (I use the butter)
2 Tbsp. chopped parsley
1 to 2 large cloves garlic, minced (I usually use 2)
ground black pepper

Preparation

Put the potatoes in a saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute and then drain. Pat dry.