Skillet Potatoes with Bacon and Cherry Tomatoes
Pull out that cast iron skillet and whip up a batch of these Skillet Potatoes with Bacon and Cherry Tomatoes!
Servings: 6 servings
Calories: 348kcal
Ingredients
- 6 slices thick-cut bacon
- 3 pounds small red potatoes cut into ½” pieces
- 1 cup yellow onion diced
- 2 bell peppers chopped (1 red, 1 green)
- 2 tsp garlic minced
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 pint cherry tomatoes halved
- fresh parsley chopped
Instructions
- Preheat oven to 425°F.
- Using a large cast iron skillet, cook bacon over medium-high heat until crispy. Remove bacon and pat dry with a paper towel; set aside. Discard excess bacon grease from pan, leaving ~2 Tbsp in skillet.
- Using a large bowl, add potatoes, onion, bell peppers, garlic, salt and pepper; toss until well combined. Transfer potato mixture into cast iron skillet, stirring to coat with bacon drippings.
- Bake at 425°F for 25 minutes, stirring halfway through.
- Increase oven temperature to 475°F and add cherry tomatoes. Stir and continue baking for 10-12 more minutes.
- Remove skillet from oven and top with crumbled bacon and freshly chopped parsley.
Nutrition
Calories: 348kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 678mg | Potassium: 1404mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1658IU | Vitamin C: 90mg | Calcium: 45mg | Iron: 3mg
