Roasted Potatoes with Bacon

Joy Hall


This is one of those dishes that are made phenomenal by using cast iron. I make this frequently every winter and find it is awesome for any meal. You will find that amounts will need to be adjusted as the size of the skillet and potatoes changes. We add variations all the time, jalapeños, onions, sweet peppers, to name a few. We also change up the spices, chili powder, seasoned salt, rosemary, basil.
My thanks to Jeff Rogers for taking great photos and his tweaks for this recipe.

★★★★★ 1 vote
15 Min
45 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
These potatoes are easy and delicious. A great potato recipe for a weekend brunch or as a side dish with dinner. The bacon crisps up to perfection. I love that you can tailor the recipe to suit your taste buds. I can't wait to try this again with other spices. So good!


well seasoned cast iron skillet
potatoes, new red, sliced
2 clove
garlic, chopped
2 slice
bacon, uncooked, chopped
3 dash(es)
of salt, paprika, granulated garlic, granulated onion and black pepper
4 Tbsp
butter, melted


1Preheat oven to 425 degrees F. Coat a well-seasoned cast iron skillet with oil.
2Arrange sliced potatoes in a spiral in the skillet.
3Spread chopped garlic on potato. Season with salt, black pepper, granulated garlic and onion (if desired), and paprika.
4Chop raw bacon and place on top and in between the potatoes. As this dish cooks, the bacon will become crispy, the fat will baste the potatoes.
5Put skillet in the oven, cook for 45 minutes.
6After 45 minutes, remove the skillet and pour a little melted butter over the potatoes.
7Put skillet back in the oven and cook for 5-10 minutes.
8Garnish with shredded cheddar cheese, chopped green onions, and sour cream.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Southern
Other Tag: Quick & Easy