Makes 4 servings
Prep Time: 30 minutes
Total Time: 1 hour 10 minutes
- ½ pound bacon
- 3 large russet potatoes, about 2 to 2-½ pounds
- 2-½ quarts water
- 2 tablespoons salt plus 1 teaspoon salt, or to taste
- 2 tablespoons white vinegar
- 1 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 3 green onions or a small bunch of chives, sliced thin
- Sour cream (optional)
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with foil.
- Place the slices of bacon on the lined baking sheet. Cook the bacon in the preheated oven for about 15 to 20 minutes, until nicely browned and crispy.
- While the bacon is cooking, wash the potatoes and cut into small dice.
- Transfer the cooked bacon to a paper-towel-lined plate to drain. Leave a few tablespoons of bacon fat on the baking sheet to cook the potatoes in. Chop the bacon into small pieces and set aside.
- In a large pot (4 quarts or larger), add the 2-½ quarts of water, the diced potatoes, 2 tablespoons of salt, and 2 tablespoons of white vinegar, and stir until the salt is dissolved.
- Bring the water to a boil, and then lower the heat to a simmer and cook the potatoes for about 5 to 7 minutes, until they are cooked, but not falling apart.
- Once the potatoes are cooked, drain them well and add to the lined baking sheet. Season with the remaining salt and the pepper, and coat the potatoes in the reserved bacon fat.
- Bake the potatoes for about 30 to 50 minutes – depending on the oven and the size of the small dice – until crispy, checking about every 10 minutes to flip and stir the potatoes.
- Once the potatoes are nice and crispy, remove from the oven. Sprinkle the potatoes generously with the shredded cheese and the chopped bacon.
- Return the baking sheet to the oven and bake for an additional 3 to 4 minutes, until the cheese has melted.
- Allow the potatoes to cool for a minute or two before topping with the sliced green onions or chives and sour cream, if desired.
- Serve warm.
- In step 6, it might take more than 5 to 7 minutes to cook the potatoes. Cooking time will depend on the size of your potatoes.
- If you prefer a vegetarian version of this dish, or you simply don’t want to use the reserved bacon fat, you can coat the potatoes in olive oil or butter in step 7.
- Care about the aesthetics of your potato presentation? In step 9, once the potatoes are nice and crispy, remove them from the oven and place in a casserole dish large enough to hold the potatoes in a thin layer.