Cast Iron Skillet Potatoes with bacon

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These cast iron skillet potatoes with bacon are great for any meal - breakfast, lunch, or dinner.

Serve them up with eggs and toast, with Sunday pot roast, or your favorite meatloaf.

The added bacon takes these potatoes over the top, in my opinion. Plus, it's so easy (and flavorful) to cook them in the residual bacon fat after cooking up the bacon.

Simple and quick to make, and your whole family will gobble them down!

These cast iron skillet potatoes are over-the-top flavorful, especially with the added bacon! So easy and quick if you follow the steps. Great for breakfast, lunch, or dinner!

My kids absolutely gobbled these down. Even picky eaters will love these and ask for more!

The trick to these potatoes is to heat the heavy skillet really good before adding the potatoes. You don't want them to stick, and many times that's just what happens. This is due to excess moisture along with a pan that's not hot enough and not enough oil.

Because you will be leaving the skin on the potatoes, it's preferable to have a thin-skinned variety such as Yukon Gold or a red-skinned variety. Baking potatoes are not the best for this recipe.

I have created this recipe to make it super easy using only one pan, yet super flavorful and delicious!

I hope you and your family love these bacon skillet potatoes!

What You'll Need:

• 4 slices lean bacon
• 6 medium potatoes, any thin-skinned variety, yellow or red
• 2 Tablespoons fresh rosemary, or 2 teaspoons dry
• 1 Tablespoon minced garlic (about 2 large cloves)
• ½ teaspoon salt, more to taste
• ½ teaspoon black pepper
• ¼ cup fresh parsley, chopped

How to Make Them

Cook bacon. Meanwhile, cut potatoes and mix in a large bowl with rosemary, garlic, salt, black pepper, and parsley.

Once bacon is done and crispy, remove to a plate to cool.

With remaining bacon fat in the pan (approximately ¼ cup), turn heat to medium. Make sure to watch the pan, as it can get smoky.

Once it's good and hot, you will carefully add the seasoned potatoes.

The pan will likely spit and hiss (or otherwise have a "hissy fit"), so stay back while adding the potatoes. It will settle down pretty quickly.

Once the hissy fit subsides, you can stir the potatoes around with a spatula to evenly coat them with the bacon fat.

Cook potatoes for 10 minutes while oven is heating up, stirring often. Crumble the bacon and add to the potatoes, stirring in. Bake for 15-20 minutes or until desired brownness.

Tips

It's very important to get the pan nice and hot before adding the potatoes.

But watch out, as the bacon fat will start to smoke if you preheat for too long. Get your stove top fan going so you don't set off your smoke alarm.

Also, be cautious when adding the seasoned, oiled potatoes, as it will tend to spatter quite a bit at first. However, it's crucial to heat the pan up so the potatoes don't stick.

Don't skimp on the oil, as your potatoes will be more prone to sticking if you don't leave enough bacon fat in the pan. One-fourth cup or 4 tablespoons should be enough.

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