Pommes de terre façon cowboy à la poêle en fonte

Ingrédients

• 2 pounds Yukon Gold potatoes (unpeeled), cut into 1-inch chunks
• 3 tablespoons lard (or neutral oil)
• 4 ounces thick-cut bacon, cut into 1/2-inch lardons
• 1 medium yellow onion, diced
• 1 green mild pepper, diced
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons roughly chopped flat-leaf parsley
• 1 tablespoon thinly sliced chives
• 1/2 teaspoon flaky salt

Préparation

1. 1

   Parboil potatoes in heavily salted water (1 tablespoon kosher salt per quart) until just barely tender, about 8–10 minutes. You’ll know the potatoes are done when a knife meets slight resistance at the center. Drain well and let steam dry for 5 minutes.

2. 2

   Heat a 12-inch cast iron skillet over high heat until smoking. Add lard.

3. 3

   Add potatoes in a single layer. Do not overcrowd the pan, so work in two batches if needed. Press down lightly.

4. 4

   Cook the potatoes undisturbed for 5–6 minutes, until a deep golden crust forms. Flip and repeat, cooking until the other side forms a crust. Transfer potatoes to a plate once done cooking.

5. 5

   Reduce heat to medium. Add bacon lardons to the same skillet. Render until fat is released and edges are crisp, 4–5 minutes. Remove bacon with a slotted spoon and leave the fat in the pan.

6. 6

   Add the onion and chopped pepper to the fat. Cook, stirring occasionally, until softened and edges begin to color, 5–6 minutes.

7. 7

   Add garlic, smoked paprika, cumin, cayenne, salt, and pepper. Cook 1 minute until fragrant.

8. 8

   Return potatoes and bacon to the skillet. Toss to combine. Cook 2–3 minutes until everything is heated through and the spices coat the potatoes.

9. 9

   Off heat, add butter and toss until melted. Taste and adjust for salt as desired.

10. 10

    Top the potatoes with parsley, chives, and flaky salt and serve directly from the skillet.