Directions:
1. Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-15 minutes until just fork-tender but still firm. Drain and set aside to cool slightly.
2. In a large cast iron skillet over medium heat, add the bacon and fry until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels.
3. Pour off all but 1 Tbsp of bacon grease. Add the onions to the skillet and sauté for 5-7 minutes until softened and browned. Remove the onions and set aside with the bacon.
4. Return the skillet to medium heat, melt the butter, and add the boiled potatoes in a single layer. Fry undisturbed for 2-3 minutes per side until deeply golden brown.
5. Return the onions and bacon to the skillet, then add the garlic and smoked paprika. Toss gently to combine and continue frying for another 2-3 minutes.
6. Remove from heat and season generously with salt and pepper. Mix in the chopped parsley. Serve immediately while hot and crispy!
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