Everything is better with bacon! A good down-South breakfast side dish. Don't eat these potatoes everyday for breakfast or you will have a short life! I make these for my family on special occasions like a birthday brunch--and you have to use a cast iron skillet to get these perfect.Ingredients | Recipe Potato Salad Ingredients
4 large russet potatoes, peeled
4 slices thick-sliced bacon
2 tablespoons Cajun seasoning blend (such as Tony Chachere's®), or to taste
1 tablespoon garlic powder, or to taste
1 cup buttermilk ranch dressing, or to taste
Directions
Cut potatoes in half lengthwise and then slice into 1/8-inch half moons. Place slices in a bowl of ice water to prevent them from browning while you cook the bacon.
Cook bacon in a cast iron skillet over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease in the skillet.
Drain potatoes and pat dry with a paper towel. Sprinkle with Cajun seasoning and garlic powder and toss to coat.
Add potatoes to the bacon grease and cook over medium-low hear, stirring occasionally to make sure they aren't burning, until nicely browned with crispy edges and soft insides, 30 to 35 minutes. Cover the pan as needed to speed up the process.
Remove potatoes from the pan. Drizzle with ranch dressing and garnish with bacon crumbles.
You should have enough bacon grease to fry the potatoes. If you don't think you have enough, cook a couple more slices of bacon but four usually works for me.
Info | Recipe Potato Salad Ingredients
prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
