Crispy Bacon & Potato Skillet with Lemon and Thyme
Ingredients
- 6 slicesbacon
- 1½ poundrusset potato
- 1 mediumyellow onion
- 3 clovesgarlic
- 3 tablespoonfresh lemon juice
- 2 teaspoonfresh thyme
- ½ cupchicken broth
- 2 tablespoonolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
Prep
- 01
Cut 1.5 pounds russet potatoes into 3/4-inch cubes (don't peel).
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Zest 1 lemon and juice it to get 3 tablespoons.
Method
- 01
Cook bacon in a large cast-iron or heavy skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel and chop when cool enough to handle.
- 02
Pour off all but 2 tablespoons bacon fat from the pan (or add olive oil to reach 2 tablespoons total). Return skillet to medium-high heat.
- 03
Add diced potatoes and cook without stirring for 4 minutes, until they begin to brown on the bottom. Stir once, then continue cooking another 4 minutes, stirring occasionally.
- 04
Add diced onion and cook for 2 minutes until softened. Stir in minced garlic and cook 30 seconds.
- 05
Pour in chicken broth and lemon juice. Scrape the bottom of the pan to release any browned bits. Sprinkle with thyme, salt, and pepper.
- 06
Reduce heat to medium and simmer for 8–10 minutes, stirring occasionally, until potatoes are tender.
- 07
Stir in chopped bacon and lemon zest. Taste and adjust seasoning. Serve hot.
Spice Tips
This recipe is naturally tangy and bright from the lemon. For subtle heat, add a pinch of cayenne pepper when you add the thyme. If you like it herbier, stir in 2 tablespoons of fresh parsley or chives at the end.
Cutting potatoes into even 3/4-inch pieces ensures they cook through at the same time. For extra brightness, add a splash of hot sauce or a sprinkle of fresh parsley at the end.