Ingredients:

  • 4 large Russet potatoes, approx. 1 lb each
  • 3 tbsp extra virgin olive oil
  • 1 tbsp coarse Kosher salt
  • 4 slices thick-cut bacon, diced
  • 1 medium yellow onion, roughly chopped

Instructions:

  1. Scrub the potatoes clean and pat them completely dry with a kitchen towel. Rub each potato generously with olive oil and coat with coarse salt.
  2. Preheat the Dutch oven on the stovetop over medium-high heat for 5 minutes. Place the potatoes inside the pot.
  3. Add diced bacon and chopped onions to the pot to allow the fat to render and coat the potatoes.
  4. Cover with a tight-fitting lid and reduce heat to medium-low on the stovetop, or transfer to a preheated 400°F (200°C) oven. Cook for 40–45 minutes until a fork penetrates the potato with zero resistance.
  5. Remove the lid for the final 5 minutes of cooking to ensure the exterior skin is crisp and mahogany-colored.