Garlic-Butter Fried New Potatoes: The Ultimate Crispy Skillet Side Dish

There is nothing quite like fresh new potatoes in the summer, but throwing in a handful of smoky pork belly totally takes them to the next level. As the potatoes simmer and crisp up right in the skillet, the meat renders out its incredible flavor while a finish of melted butter, fresh garlic, and dill coats every single bite.

Here’s what you need: 2.2 pounds of small new potatoes, 6 ounces of smoked pork belly (or thick-cut bacon), ¼ cup of butter, 3 to 4 cloves of garlic, ⅔ cup of water, a small bunch of fresh dill, and salt to taste.

To start, slice your smoked pork belly into bite-sized cubes and toss them straight into a cold, dry skillet. Turn the heat to medium and fry the meat until it starts rendering its fat and gets beautifully crisp and golden brown around the edges.

Wash the new potatoes thoroughly (leave the thin skins on for maximum flavor) and add them whole or halved directly to the skillet with the meat. Pour in the water, cover the pan with a lid, and drop the heat to low. Let everything simmer gently until the potatoes are fork-tender and the liquid has almost completely evaporated.

Once the spuds are soft, drop the butter into the pan and add a light sprinkle of salt. Fry everything uncovered, giving the pan a gentle toss every now and then, until the potatoes develop a gorgeous, deeply golden crust.

Right at the very end, stir in the finely minced garlic and chopped fresh dill. Give it one final mix, pop the lid back on, and take the skillet off the heat. Let it rest covered for about 3 to 5 minutes so the potatoes fully drink in that rich garlic butter, then serve it screaming hot as a standalone dinner or the ultimate sidekick to a fresh summer salad.