Ingredients
Scale
- 2 lbs baby yukon gold potatoes, sliced into 1/4″ slices
- 1 lb bacon, diced
- 2 garlic cloves, minced
- 1 medium shallot, minced
- 1 tsp seasoned salt, to taste
- 1/2 tsp cracked black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp ground oregano
Instructions
- In a medium sized mixing bowl toss together the sliced potatoes, the vegetable oil, seasoned salt, black pepper, smoked paprika and oregano. Make sure the potatoes are evenly coated in the oil and seasonings, then set the bowl aside.
- Place a 10″ skillet over medium-high heat and allow it to preheat for one minute. After a minute reduce the heat to medium, add the bacon and try to spread it out into an even layer. Cook until all of the fat has rendered and the meat has become crisp, around 7-10 minutes.
- Once the bacon is crispy use a slotted spoon or strainer to remove the bacon from the pan, leaving the grease. Add the minced shallot and garlic to the pan, stirring as it cooks just until fragrant, about 1-2 minutes.
- Add the potatoes to the pan. Toss them around to get them coated in the bacon grease and to distribute the shallots and garlic, then spread them into an even layer. Reduce the hat to medium-low and cover the pan with a lid. Allow the potatoes to cook undisturbed for 7 minutes.
- Uncover the potatoes and use a spatula to flip the potatoes over and toss around to brown the other side. Leave the potatoes uncovered and continue cooking for 10-12 more minutes, until the potatoes are fork tender and browned to your liking, turning them occasionally as needed. Dassit!
- Prep Time: 15
- Cook Time: 25
