Bacon, caramelized onions, sour cream, and golden brown potatoes—need we say more?
Makes 4 to 6 Servings
- 1 pound baby red potatoes
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- ½ pound thick-cut bacon, chopped
- 1 sweet onion, sliced
- ½ teaspoon ground black pepper
- Sour cream, for serving
- Garnish: chopped fresh chives
- In a medium pot, bring potatoes, 1 tablespoon salt, and cold water to cover to a boil over medium-high heat. Cook until a fork easily pierces potatoes, 7 to 10 minutes. Drain potatoes.
- In a large cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon from skillet and let drain on paper towels, reserving drippings in a small bowl.
- In same skillet, cook onion until soft and caramelized, about 10 minutes. Remove from skillet and set aside.
- Add reserved bacon drippings to skillet. Using a potato masher or measuring cup, gently smash potatoes until flat but still in one piece. Once bacon drippings are hot, add potatoes. Cook, carefully turning halfway through, until potatoes are golden brown and crisp, 10 to 15 minutes. Season with remaining 1 teaspoon salt and pepper.
- Sprinkle potatoes with bacon and caramelized onions. Serve with sour cream and garnish with chives, if desired.