Half a pound of bacon

5-8 potatoes (new potatoes are best, but I used red in these pictures)

Salt and Pepper (to taste)

Garlic Powder (to taste)

Wash the potatoes. Boil them in salted water until they are tender (medium potatoes take between 18 and 25 minutes in my experience).

Remove from water and allow to cool.

 

Cook the bacon.  Remove bacon with a slotted spoon and set aside (I normally put the bacon in a separate recipe, like as a topping for the Roasted Brussels Sprouts or Broccoli Salad.

 

Peel the potatoes - the skins should just come right off.  Slice the potatoes in 1/4 inch slices.  Add the potatoes to the skillet with the bacon drippings.  Set the burner to medium/low heat.  Cover pan and fry, turning periodically (careful not to make these mashed potatoes).

 

When potatoes are almost golden brown on both sides, add the butter to the skillet and turn the potatoes.  Then add the garlic powder, salt and pepper.  Serve.