- 4 ounces Idaho or Russet potatoes, scrubbed, rinsed but not peeled
- Pinch kosher salt
- 1 tablespoon bacon fat
Place a 10-inch cast iron skillet over medium low heat for 5 minutes.
Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.