Heat reserved bacon skillet over medium. If the pan isn’t fully coated with bacon fat, add a good drizzle of oil—you want to make sure that there’s enough fat in the pan at all times so that each potato gets a piece of the action. Arrange half of potatoes in a single layer in skillet. Season with salt and cook, undisturbed, until golden brown and crisp underneath, 6–7 minutes. Flip with a metal spatula, add 2 Tbsp. oil, and continue to cook on opposite side until golden brown and edges are crisp, 5–6 minutes more. Transfer to a platter. Heat remaining potatoes and 2 Tbsp. oil in skillet over medium. Season with salt and repeat browning and flipping process, adding more oil if the pan gets dry.
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