Skillet Potatoes and Bacon
Skillet Potatoes and Bacon makes a simple yet spectacular addition to any dinner meal. With crisp edges, creamy centers, and loads of flavor, the everyone will be fighting over the last piece!
Servings 4 Servings
- 1 1/2 pounds baby Yukon gold potatoes, halved lengthwise
- kosher salt
- 6 slices bacon, chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons green onions, chopped
- freshly-ground pepper
In a saucepan over medium heat, combine potatoes, about 1 teaspoon salt, and enough cold water to cover. Bring to a boil for about 3 to 5 minutes or just until potatoes start to soften but not completely cooked through.
Drain potatoes and pat dry.
In a cast iron skillet over medium heat, add bacon. Cook, stirring occasionally until it renders fat and crisps. Remove bacon from pan and drain on paper towels.
Add potatoes to the pan with cut sides down. Cook, turning as needed for about 7 to 10 minutes or until nicely browned and tender.
Add garlic, bacon, and salt and pepper to taste. Cook, stirring to combine, for about 1 to 2 minutes or until garlic lightly browns.
Garnish with chopped green onions. Serve hot.
Serving: 72g | Calories: 206kcal | Carbohydrates: 12.6g | Protein: 12g | Fat: 12g | Saturated Fat: 3.9g | Cholesterol: 31mg | Sodium: 1247mg | Potassium: 449mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 50IU | Vitamin C: 18.2mg | Calcium: 20mg | Iron: 1.1mg