Crispy Cast Iron Potatoes with Bacon and Herbs

These cast iron skillet potatoes with bacon are a versatile, flavorful dish perfect for breakfast, lunch, or dinner.

They pair beautifully with eggs and toast in the morning, or with a roast or meatloaf for a hearty dinner side.

The bacon elevates these potatoes, and cooking them in the reserved bacon fat adds rich, savory flavor. Because everything cooks in one cast iron pan, this recipe is simple, quick, and produces great results the whole family will enjoy.

Key to success is a very hot skillet before adding the potatoes so they brown without sticking. Excess moisture, a cool pan, or too little fat are the usual reasons potatoes cling to the surface.

Leave the skins on the potatoes for texture and flavor, but choose thin-skinned varieties such as Yukon Gold or red potatoes. Large baking potatoes aren’t ideal here because their thicker skins and texture won’t crisp the same way.

I designed this recipe to be easy—one pan, straightforward steps, and a delicious outcome. I hope you and your family love these bacon skillet potatoes!

What You’ll Need:

• 4 slices lean bacon
• 6 medium potatoes, thin-skinned variety (yellow or red)
• 2 tablespoons fresh rosemary, or 2 teaspoons dried
• 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

1. Cook the bacon in a cast iron skillet until crisp. Remove the bacon to a plate to cool, reserving about ¼ cup of the bacon fat in the pan.

2. Meanwhile, cut the potatoes into roughly ¾-inch pieces. In a large bowl, toss the potatoes with rosemary, minced garlic, salt, black pepper, and chopped parsley.

3. Heat the skillet with the reserved bacon fat over medium heat until it is hot but not smoking. This step is important to get a good sear and prevent sticking.

4. Carefully add the seasoned potatoes to the hot pan. Expect some spattering at first; it will subside quickly. Stir immediately to coat the potatoes evenly with the bacon fat.

5. Cook on the stovetop, stirring often, for about 10 minutes while you preheat the oven to 350°F (175°C). Crumble the cooked bacon and stir it into the potatoes.

6. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the potatoes reach your desired level of browning and tenderness.

Tips

Preheat the cast iron skillet thoroughly before adding the potatoes to get a crisp, golden exterior. However, monitor the pan so the bacon fat does not smoke; use a vent or fan if necessary.

Be cautious when adding the potatoes because the hot fat will splatter. Allowing the pan to get hot prevents sticking and encourages browning.

Do not skimp on fat: about ¼ cup of reserved bacon fat (or up to 4 tablespoons) helps keep the potatoes from sticking and adds flavor. If you prefer, you can supplement with a small amount of neutral oil, but the bacon fat provides the best flavor.

More Hearty Potato Recipes

• Ranch Bacon Potatoes
• Crockpot Green Beans and Potatoes with ham
• Creamy Scalloped Potatoes

📋 Recipe