This slow cooker bacon grease potato dish is the sort of simple, stick-to-your-ribs food I grew up with on Midwestern farms. Nothing fancy, just good potatoes, a little bacon grease saved in a jar by the stove, and a few pantry staples to coax out big flavor. You drizzle warm bacon grease over raw fingerling potatoes right in the slow cooker, add onion, salt, and pepper, and let time do the work. It reminds me of old Amish-style suppers where the potatoes were the heart of the meal, disappearing faster than anything else on the table.
Serve these potatoes straight from the slow cooker with a big spoon, alongside roast chicken, meatloaf, or pork chops. They’re also lovely with fried eggs for a hearty breakfast-for-supper plate. A simple green vegetable—like buttered peas, green beans, or a crisp salad—helps balance the richness. Set out a little extra salt and pepper at the table, and if you like, a dollop of sour cream or a sprinkle of chopped fresh parsley for color.
Slow Cooker Amish Bacon Grease PotatoesServings: 4
Ingredients
2 pounds raw fingerling potatoes, scrubbed and left whole (or halved if large)
1/3 cup warm bacon grease (from cooked bacon, strained if desired)
1 medium yellow onion, thinly sliced
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Prepare the slow cooker by setting it on a sturdy surface, such as a white tile countertop, and lightly greasing the insert if you like (you can use a teaspoon of the bacon grease for this).
Rinse the fingerling potatoes under cool water and scrub off any dirt. Pat them dry with a clean towel. Leave them whole if they are small; if some are much larger, cut those in half lengthwise so they cook evenly.
Place the raw fingerling potatoes into the slow cooker in an even layer, spreading them out so they’re not piled too high in one spot.
Scatter the sliced onion evenly over the potatoes, tucking some down between them so the flavor can work its way through as they cook.
In a small heatproof bowl or measuring cup, gently warm the bacon grease if it has solidified, just until it turns liquid and pourable. You can do this in the microwave in short bursts or in a small pan on the stove over low heat.
Slowly drizzle the warm bacon grease over the raw fingerling potatoes and onions in the slow cooker, moving your hand back and forth so the grease coats as many potatoes as possible. This step is the heart of the recipe, so take a moment to make sure everything gets a light sheen.
Sprinkle the kosher salt and freshly ground black pepper evenly over the potatoes and onions. Use a wooden spoon or clean hands to gently toss everything together right in the slow cooker so the bacon grease and seasonings are well distributed.
Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the potatoes are very tender when pierced with a fork and the onions are soft and lightly browned around the edges.
Once the potatoes are tender, give them a gentle stir, tasting one and adjusting the seasoning with a little more salt and pepper if needed. Leave them on the WARM setting until you’re ready to serve.
Serve the potatoes straight from the slow cooker, making sure each serving gets some of the soft onions and flavorful rendered bacon grease from the bottom of the pot.
Variations & Tips
If you like a touch of color, you can use a mix of yellow and red fingerling potatoes, though the basic method stays the same. For a slightly smokier flavor, use bacon grease from thick-cut or hickory-smoked bacon. If you prefer a bit of crust on your potatoes, transfer the cooked potatoes and onions to a baking dish and slide them under the broiler for a few minutes to lightly brown the tops. You can also stir in a tablespoon or two of chopped fresh parsley or chives right before serving for a fresh, green note that brightens the richness. For a heartier one-pot meal, layer a few raw, lightly salted chicken thighs under the potatoes in the slow cooker and cook on LOW until both the chicken and potatoes are tender, keeping in mind that this will change the texture and add more juices. If you need to avoid too much salt, reduce the initial salt slightly and season more carefully at the end to taste. Leftovers reheat well in a skillet over medium heat, where the potatoes can crisp up a bit in their own bacon fat for a next-day breakfast side.
