Ingredients:

  • 2.5 lbs Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 oz bacon, cooked and crumbled (reserve 1 tablespoon bacon fat)
  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions:

  1. Peel and dice the potatoes. Dice the onion and bell peppers. Cook bacon until crispy; crumble and reserve fat.
  2. Add olive oil to the bottom of the crockpot. Then add potatoes, onion, bell peppers, crumbled bacon, rosemary, thyme, garlic powder, onion powder, smoked paprika, salt and pepper. Stir well to combine.
  3. Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, or until the potatoes are tender and easily pierced with a fork. Stir halfway through cooking time.
  4. For crispier potatoes, remove the lid during the last 30-60 minutes of cooking. This will help evaporate some of the moisture and allow the edges to brown slightly.
  5. Garnish with fresh parsley (if using) and serve hot.