Preparation

Step 1 out of 12

Bring a large pot of water to a boil. Add the potatoes and cook for about 8 to 10 minutes, or until fork tender (do not overcook). Drain and rinse under cool water to stop the cooking process. Pat dry.

Step 2 out of 12

Heat a cast iron pan over medium heat. Add the bacon and onion; cook until desired doneness is reached, about 10 minutes. Remove from pan (but leave all that bacon grease in the pan!)

Step 3 out of 12

Add the potatoes and season with salt and pepper. Cook for roughly 20 minutes (or until nicely golden), stirring occasionally. You want a nice golden brown color to them.

Step 4 out of 12

Add the bacon and onion mixture back into the pan along with the fresh garlic. Season with salt and pepper. Cook for a couple of minutes or until garlic is nice and aromatic

Step 5 out of 12

Serve with yogurt-chive sauce on top.

Step 6 out of 12

Make the Sauce:

Step 7 out of 12

Place oil and butter in a small saucepan over medium heat.

Step 8 out of 12

When hot, add in the garlic and cook for about 30 seconds.

Step 9 out of 12

Pour in flour and cook for about 3 to 5 minutes, or until roux mixture is brown (but make sure you do not burn the garlic!)

Step 10 out of 12

Raise heat and add broth, chives, and cayenne. Stir and bring to a boil.

Step 11 out of 12

Reduce to a simmer and cook for five minutes, or until slightly thickened. Remove from heat and allow to cool for a couple of minutes.

Step 12 out of 12

Stir in yogurt and serve over potatoes, topping with extra chives if desired.