Instructions

1. Scrub and cut medium-sized, starchy potatoes, such as russet or Kennebec, into 4 or 5 wedges each and place them in a pot. One potato per person usually constitutes one serving.

2. Cover the potatoes with about 1 inch of cold water and add 1/2 teaspoon of salt per whole potato used. Set the heat to high and boil the potatoes for about 10 minutes.

3. Drain the potato wedges in a colander and let sit while you ready the bacon and onions.

4. Pour about 1 tablespoon of vegetable oil in a cast-iron skillet or sauté pan. Place the pan on the stove over low heat.

5. Cut 2 bacon strips per potato into 1-inch pieces. Cook the bacon in the pan in a single layer until most of the fat has melted away, about 10 minutes. Stir occasionally with a wood spoon. If using slab bacon, use 1/4 cup of 1-inch by 1-inch pieces for every 2 medium whole potatoes.

6. Spoon out the bacon pieces just before they start to crisp using a slotted spoon and drain them on paper towels. Reserve the bacon fat in the pan.

7. Heat the oven to 400 degrees Fahrenheit. Adjust the heat on the bacon fat to medium and add 1/4 cup of sliced onions to the pan for every 2 whole potatoes. Cook the onions just enough to heat and slightly soften them, about 4 or 5 minutes.

8. Add the potatoes to the pan with the onions and coat them on all sides with the rendered bacon fat. Season to taste and adjust the heat to medium high.

9. Fry the potatoes until they develop a golden-brown, caramelized color on all sides, about 5 minutes. Stir the potatoes and onions once or twice with a wood spoon while cooking.

10. Turn the heat off, return the bacon to the skillet and stir to combine. Place the cast-iron skillet or pan in the oven on the middle rack. If you cooked in a sauté pan, transfer the potatoes, onions, bacon and every last bit of fat to a cookie sheet lined with parchment paper.

11. Roast the potatoes until fork-tender and the bacon crisps, about 12 to 15 minutes. Remove the potatoes from the oven and toss them with fresh herbs while still hot.