5/5
(1 Votes)
Ingredients
- EVOO – Extra Virgin Olive Oil, for drizzling
- 5 slices good-quality bacon, sliced crosswise into 1-inch pieces
- 1 1/2 to 2 pounds baking potatoes
Preparation
Step 1
Preheat a large cast-iron skillet or griddle to medium heat. Heat another large skillet over medium-high heat with a drizzle of EVOO. Scatter the bacon in the pan and brown, then transfer to a paper-towel-lined plate to drain; leave the drippings in the pan.
Peel the potatoes and halve lengthwise. Slice each half length-wise into 4 wedges, then crosswise into thirds (24 pieces per potato). Scatter the potato pieces in the bacon drippings and season with salt and generously with pepper. Cook to brown, about 5 minutes. Cover the skillet with foil, lower the heat and steam the potatoes, 6-7 minutes. Uncover, raise the heat to medium-high, flip and brown the other side until deep, deep golden and very crispy, 3- 4 minutes.