4Idaho® potatoesscrubbed and thinly sliced (about 1.5 lbs)
1tablespoonsalt
6strips of Bacon + rendered bacon fatabout 2 tbsp
¼cupwhite oniondiced
1teaspoonLawrys Seasoning Salt
⅛teaspoonBlack Pepper
¼teaspoonSmoked Paprika
2tablespoonfresh parsleyminced
Instructions
Scrub and thinly slice about 1.5 pounds (4) Idaho® potatoes. Rinse in a pot with cold water three times until the water runs clear. Place on stove top, add one tablespoon of salt, and cook on high for 15-20 minutes or until potatoes are fork tender. Drain and place to the side.
While potatoes are cooking, cook the six slices of bacon in a skillet on medium-high heat for 3-5 minutes (turning half way through) until golden brown and crispy. Work in batches if need be, and place the crispy bacon to the side on a paper towel. Make sure you keep all the rendered bacon fat in the skillet.
Place the drained cooked potatoes and the diced onions in the skillet with the rendered bacon fat. Sprinkle Lawrys seasoning salt, black pepper, and smoked paprika on top of the potato and onions. Carefully flip potatoes to mix the seasoning (trying not to break the thin slices of potatoes). Cook on medium heat for 10-15 minutes until golden brown, flipping potatoes often to prevent burning. Once the potatoes are cooked to your liking place the minced fresh parsley in the skillet and crumble the bacon on top. Serve immediately.
Notes
Notes: *Nutritional calculations are estimated and may vary depending on serving size and ingredients.