Cast Iron Potatoes and Onions with Crispy Bacon
Rustic skillet dish of fingerling potatoes and red onions cooked until deeply browned, layered with crispy bacon lardons and fresh herbs. The potatoes develop caramelized edges while onions turn sweet and translucent, finished with scallions, parsley, and chives for brightness and color.
Ingredients
- ½ lb slab bacon, pancetta or guanciale, cut into lardonsprosciutto1:1pork belly alternative
4
- 2 lbs small new potatoes or fingerlings, cut into 1-inch chunksrusset potatoes1:1.2increases cook time
starchy option
- 1 whole large red onion, peeled, sliced lengthwise in half then crosswise into thin half moons
- 3 sprigs fresh thyme
- 4 whole scallions or green onions, peeled, sliced crosswise into half-inch roundswhite onion1:0.5substitute onion
texture change
- fresh parsley, chopped
- fresh chives, chopped
- olive oil, splash
- salt
- pepper
Instructions
- 1
Cut bacon into lardons about 1 inch long and 1/2 inch wide.
- 2
In a cast iron pan, brown the lardons on a low flame with a splash of olive oil.
- 3
Remove browned lardons with a slotted spoon and reserve.
- 4
Cut potatoes into 1-inch chunks (they need not be regular).
- 5
Add potatoes to the pan, season with salt and pepper, and add thyme sprigs.
- 6
Cook potatoes on medium-low flame, turning frequently for 10 to 15 minutes until nicely browned on all sides.
- 7
Remove potatoes to a bowl.
- 8
Peel onion, slice lengthwise in half, then slice crosswise into thin half moons.
- 9
Add onions to the pan and salt.
- 10
Cover and cook on low flame until onions soften and become translucent.
- 11
Remove lid and continue cooking, stirring frequently, until onions are browned to your liking.
- 12
Add potatoes and lardons back to pan and cook together for 1 to 2 minutes to warm.
- 13
Peel and slice scallions crosswise into half-inch rounds.
- 14
Stir scallions into potatoes.
- 15
Scatter chopped parsley and chives on top and serve.
Tips
Use a heavy cast iron pan for even heat distribution and proper browning.
Do not overcrowd the pan when browning potatoes to ensure all sides make contact with the heat.
Turn potatoes frequently to achieve even caramelization on all sides.
Cover the pan when cooking onions initially to steam them slightly, which speeds softening.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a skillet over medium-low heat.
Prepare lardons, cut potatoes and onion up to 4 hours ahead. Store separately covered.
Serve warm as a side dish to roasted meats or poultry.
Common Mistakes
Do not skip turning potatoes frequently to avoid uneven browning and undercooked centers.
Do not cook onions on high heat to avoid burning before they soften.
Do not skip the initial browning of lardons to avoid missing the essential smoky flavor.
Do not overcook the final warming step to avoid making potatoes mushy.