Bacon Fat Confit Potatoes

A cast-iron skillet helps these potatoes form a golden crust as they simmer in bacon drippings and fresh thyme.

Bacon Fat Confit Potatoes
Yields: 4-6 servings
  • 1 pound bacon, chopped
  • 2 pounds new potatoes, quartered
  • 10 sprigs fresh thyme
  • 2 cloves garlic, smashed
  • 1 dried bay leaf
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • Garnish: chopped fresh thyme
  1. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  2. Add potatoes, thyme, garlic, bay leaf, salt, and pepper to skillet; bring to a simmer. Reduce heat to medium-low; cover and cook, stirring occasionally, until potatoes are tender, 18 to 20 minutes. Stir in bacon before serving. Garnish with thyme, if desired.



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