strips of thick-cut bacon slices, cut crosswise into thin strips
pounds baby red potatoes, halved (smaller, the better)
cup of shallots, sliced thinly
sage leaves, sliced thinly, extra for garnish
tablespoons unsalted butter, softened
teaspoon freshly ground pepper
teaspoon kosher salt, more as needed
Cook sliced bacon in a large cast iron skillet over medium heat until crisp. Transfer crispy bacon bits to paper towels to drain using a slotted spoon. Reserve 2 tablespoon of bacon fat in the pan, discarding the rest. Sauté sliced shallots for about 2-3 minutes until wilted, then add potatoes, sage leaves, softened butter, salt, and pepper and gently toss to coat. At this point, you can finish cooking by roasting in the oven at 375 degrees F for about 45 minutes until potatoes are done. If you don't want to heat up the house during summer, simply loosely cover the iron skillet with foil and place the skillet near the hot coal and close the grill cover. Cook for about 45 minutes or until fully cooked, stirring occasionally to ensure potatoes are not too dark. Sprinkle more salt and pepper, bacon bits, and extra sage leaves. Serve immediately.