(from castro15’s recipe box)

Categories: Sides


  • 5 pounds baby potatoes
  • 10 slices bacon
  • 1/4 cup broth, chicken or beef
  • 1/4 cup butter, melted
  • 1 cup yellow onion, diced
  • 3 cloves garlic, peeled and finely diced
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 teaspoon parsley


  1. Preheat oven to 425°F.

  2. Cook bacon until crispy and transfer it to a paper towel to cool. Reserve the bacon fat.

  3. In a large cold skillet, add the potatoes. (Can also use a 9×13 casserole dish.)

  4. Pour 1/2 cup of the bacon fat over the cold potatoes, tossing to coat. (The potatoes will look ‘waxy’.)

  5. Pour the broth and butter over the potatoes.

  6. Add the onion, garlic, salt, pepper, and parsley to the skillet. Stir to combine.

  7. Bake for 55-60 minutes at 425°F, or until potatoes are fork-tender. (If there is a big difference in sizes, some of the smaller potatoes may be done sooner. Keep an eye on them.)

  8. Remove from the oven, and lightly stir the potatoes. Top with the cooked bacon pieces.

  9. Return to the oven for 5 more minutes to reheat the bacon. Serve immediately.

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