Ingredients

• 4–5 Yukon Gold potatoes (or enough to serve your desired amount)

• 1–2 tbsp bacon fat (or more for frying)

• Salt, to taste

• ½ tsp pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp smoked paprika

• ½ tsp cumin

Directions

1. Wash the Yukon Gold potatoes thoroughly and leave the skins on.

2. Dice the potatoes into uniform, bite-sized pieces to ensure even cooking.

3. In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 7–10 minutes, until they are soft but not mashed-potato ready. The potatoes should be fork-tender but still hold their shape. Drain the potatoes and let them sit for a few minutes to cool slightly.

4. Heat the bacon fat in a large skillet over medium heat.

   Once the bacon fat is hot, add the diced potatoes to the skillet. Let them cook undisturbed for about 5–6 minutes to allow a nice, golden-brown crust to form (GBD - Golden Brown and Delicious).

   Stir and flip the potatoes occasionally to ensure they are evenly crisped on all sides. This should take around 12–15 minutes in total.

5. Once the potatoes are crispy and golden, season with salt, pepper, garlic powder, onion powder, paprika, smoked paprika, and cumin. Toss the potatoes well to evenly coat them in the seasonings.

6. Transfer the crispy, seasoned potatoes to a plate and serve immediately as a tasty breakfast side dish.