Crispy, golden, seasoned potatoes with ooey, gooey cheddar cheese, smoky bacon, homemade BBQ sauce and a sprinkle of green onions will leave you craving more! Tangy pickled jalapeños are optional, but mandatory according to hubby.
One of the BIG keys to the success of this recipe is cooking the potatoes twice! Boiling the potatoes first ensures they are cooked tender. Then, the you sauté them in a hot skillet it gives you those beautifully golden brown, crispy bits that help make these potatoes so ridiculously delicious. For the best flavor. DO NOT SKIP this 2 step process.
COUNTRY POTATOES aka COWBOY POTATOES
2 pounds Yukon gold potatoes, cut into 1-inch pieces (red potatoes work well also)
2 teaspoons kosher salt for boiling water
4 slices bacon, chopped
1-2 tablespoons avocado oil or butter
1 red bell pepper, chopped small
1 red onion, chopped small
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
Pinch celery salt
1/2 cup your favorite barbecue sauce
1 cup shredded cheddar cheese, optional
1/4 cup sliced pickled jalapeños or Bloody Mary pickles, optional
2-3 green onions, chopped
Sour cream, for serving, optional
- Place the potatoes in a medium saucepan and add enough water to cover them by about an inch.
- Add a generous pinch of salt and bring to a boil over medium-high heat.
- Reduce the heat to medium and simmer for 5 minutes JUST until they can be poked with some resistance.
- Drain the potatoes well.
- In a large cast-iron skillet, cook the bacon 5-7 minutes over medium heat, stirring frequently, until crisp.
- Use a slotted spoon to remove the bacon to a paper towels. DO NOT DISCARD pan drippings.
- Add the oil, bell pepper and onion to the skillet, cooking 3-5 minutes over medium heat, stirring often, until the vegetables start to soften.
- Add the potatoes, chili powder, cumin, garlic powder, black pepper and season to taste with FRESH ground sea salt and black pepper.
- Stir to mix well.
- Cook, turning and flipping the potatoes occasionally 8-20 minutes or until golden brown, crisp, and cooked through.
- Drizzle with BBQ sauce.
- Sprinkle with the cheese, bacon, green onions and jalapeños if desired.
- Serve with sour cream.