Fried New Potatoes, Bacon and Herbs

Pat the potatoes dry with paper towels and slice into thin rounds. Set aside.

In a large sauté pan set over medium-high heat, cook the bacon until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

Pour off all but 1 tablespoon of the bacon fat from the pan. Set the pan over medium heat and heat the olive oil. Add the potatoes and onions, cook, stirring frequently, until they begin to brown, about 10 minutes. Add the garlic, parsley, thyme, salt and pepper. Reduce the heat to low, cover and cook, stirring occasionally, until the potatoes are golden brown and tender when pierced with a fork, about and additional 8 to 10 minutes. Add the bacon and stir to combine.