Bacon & Chive Cast Iron Potatoes

Debney
Sep 30, 2025
2 min read

This post may contain affiliate links.

Golden potatoes, smoky bacon, and garlic butter crisped in cast iron. These are rustic, hearty, and packed with flavor, making them one of the best sides to serve alongside grilled meats.

This dish takes inspiration from classic steakhouse sides but keeps the method simple and approachable. By par-boiling first and then finishing in cast iron, you get fluffy interiors with perfectly crisped exteriors, layered with bacon and herbs for maximum flavor.

The process is straightforward: par-boil baby Yukon gold potatoes just until tender, crisp them in a hot skillet with bacon fat, then finish with butter, garlic, and chives. The result is a skillet full of golden, flavorful potatoes that pair with just about anything cooked on the grill.

WHAT YOU'LL NEED (scroll to full ingredient list)

DIRECTIONS

STEP 1: PAR-BOIL

Place whole potatoes in a pot and cover with 3 quarts cold water.
Bring to a boil and add 4 tsp kosher salt.
simmer until slightly tender (8–10 minutes).
Drain and let steam dry.

STEP 2: CRISP

Heat cast iron over high heat.
Cook the bacon until crisp, then remove and chop.
Leave 1–2 TBSP bacon fat in the skillet and discard the rest.
Add potatoes and cook 7–10 minutes, turning occasionally, until golden and crisp.

STEP 3: FINISH

Add butter, garlic, and chopped bacon.
Stir until garlic is fragrant and butter melts, about 1–2 minutes, being careful not to let garlic burn.
Season with salt and pepper, then top with fresh chives.