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Parmesan Herb Skillet Potatoes and Bacon


  • 4 pounds potatoes (about 4-5 large russet)
  • 8 ounces bacon, chopped
  • 2 tablespoons butter or olive oil, plus more if needed
  • 1 tablespoon rosemary, finely chopped
  • 2 tablespoon parsley, finely chopped, divided
  • 2 garlic cloves, finely chopped
  • Zest of 1 lemon
  • 1/3 cup Parmesan cheese, grated
  • Salt and ground black pepper to taste


  1. Peel and cut the potatoes into 1 inch cubes. Place the potatoes in a pot and add enough water to cover them by about 2 inches. Season the water with salt. 
  2. Bring to a boil over high heat, and cook until the potatoes are “al dente” (test it by inserting a skewer into a piece of potato. It should go through with a bit of resistance). Drain well and cool slightly. Cut the potatoes into 1- inch dice.
  3. In a cast iron skillet over medium-high heat cook the bacon until crispy. Remove to a plated lined with paper towels.
  4. Turn the heat to low and add the butter to the bacon drippings. Add the rosemary and 1 tablespoon of parsley. Stir and cook for a minute or until fragrant. Add the garlic and cook for 2 minutes . Add the lemon zest.
  5. Add the potatoes to the skillet and stir to combine.
  6. Turn the heat to medium-high heat. Make sure the potatoes are in one layer. Cook until a crust has formed on the bottom, about 5 minutes. Gently turn them and cook until all sides are golden brown an crispy. Add extra butter or oil if needed.
  7. Add the Parmesan cheese, extra parsley and bacon.  Season to taste with salt and pepper. Transfer to a serving plate and enjoy!

Source: Lemon Blossoms

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