Slice raw red potatoes (leaving skin on) in half. Be sure to cut them right down the middle so you do not end up with one size significantly larger than the other side. This helps keep potatoes cooking even.

Dice half a white onion and cut 4 pieces of bacon into 1 inch strips (kitchen scissors work well for this).

Place halved red potatoes, cut side down, in a cast iron skillet .

Add 2 cups of cold water, diced white onion, cut bacon slices and a dash of salt and pepper to the same pan.

Heat skillet over medium-high heat until water is boiling. Lower heat to medium and place lid on pan.

Potatoes will continue to simmer and get tender, which takes about 15 minutes.

Remove lid and simmer potatoes and onions until water evaporates out of the pan. Depending on the size of the pan and potatoes, this may take about 10 minutes. If for some reason all the water doesn't evaporate but the potatoes are totally done, I have occasionally put the lid on the pan and using safety gloves, carefully draining excess water out of pan into the sink before placing back to stove top.

Turn skillet on medium-high (after water is gone) and let potatoes and bacon continue to brown in skillet. Please note that the potatoes will not fully brown but leave small crispy brown spots as they heat up. It is fine to scrap bottom of pan for extra char flavor and flip potatoes a few times.

Once potatoes and onions are ready, sprinkle on chopped green onion for some additional flavor and color.

Other herbs that go great with skillet potatoes are fresh thyme, dill weed, and fresh rosemary. Additionally minced garlic and garlic salt can be delicious additions.

Serve while hot!