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Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
40 mins
Sometimes life calls for a giant skillet of cowboy potatoes. There's just something about the combo of crispy, golden, seasoned potatoes, gooey cheddar cheese, smoky bacon, tangy pickled jalapeños, barbecue sauce, and a sprinkle of green onions that speaks straight to my soul.
What's fun about potato recipes are their versatility. You can make these potatoes for breakfast and toss a fried egg on top, or you can plate them up with grilled chicken or steak for dinner. If you're feeling adventurous, try swapping the bacon for pulled pork, changing up the cheese for pepper jack, or adding a spoonful of guacamole. You could even drizzle them with Buffalo sauce instead of barbecue sauce! Think of this dish like loaded nachos, except with crispy potatoes instead of chips. There are endless topping possibilities!
Do you really have to cook the potatoes twice?
Yes, you really do. Boiling the potatoes first ensures they are cooked tender. Then, sautéing them in a hot skillet gives you those beautiful, golden brown, crispy bits that make these potatoes ridiculously delicious. Neither cooking process takes very long and the end result is beyond worth it. Your taste buds will thank you!
What type of potatoes work best for cowboy potatoes?
This recipe calls for red-skinned potatoes which are perfect for a dish like this because they hold together well and get good and crisp in a skillet. That said, you can use Yukon golds, russets, or just about any potato you want—potato side dishes like this one are very forgiving! Just be sure to cut the potatoes into 1-inch pieces and boil them until they're barely tender.
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Ingredients
- 2 lb. red-skinned potatoes, cut into 1-inch pieces
- 2 tsp. kosher salt, plus more for the potatoes
- 4 slices bacon, chopped
- 2 Tbsp. olive oil
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 cup your favorite barbecue sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese (about 4 ounces)
- 1/4 cup sliced pickled jalapeños
- 2 green onions, chopped
- Sour cream, for serving
Directions
- Step 1Place 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 until they can be poked with a paring knife with some resistance. Drain the potatoes well.
- Step 2In a large cast-iron skillet, cook the bacon over medium heat, stirring frequently, until crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the pan. Add the oil, bell pepper, and onion to the drippings in the skillet and cook over medium heat, stirring, until the vegetables start to soften, 3 to 5 minutes. Add the potatoes, chili powder, cumin, garlic powder, black pepper, and 2 teaspoons salt and stir to combine. Cook, flipping the potatoes occasionally, until golden brown, crisp, and cooked through, 8 to 10 minutes. Drizzle with the barbecue sauce, then sprinkle with the cheese, jalapeños, bacon, and green onions. Serve with sour cream.
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