potatoes are a labor of love

A yellow onion, diced, and laid to rest in a pool of shimmering olive oil in a medium sized cast iron skillet. Low to medium heat, give it a stir, add a few grinds of salt and black pepper. Let caramelize slowly while I cube (or sort of evenly chop a yellow potato). In goes the potato. Season with smoked paprika, cumin, more salt and pepper. My sibling once told me cumin is the magical potato spice, and I wholly believe that. It accentuates the warmth the starch already has within it. At this point, I always put a lid on the skillet and turn the heat down. I want the steam to build up and cook the potatoes through, until they're nice and soft. At the same time, the oven is preheated, and a few slices of turkey bacon peppered generously are laid out on a baking sheet. When the oven is hot, I put the bacon in, and let it sit in there, only taking it out to flip it once. This is the way my old friend made them (we had a falling out, a pretty serious one, in 2018 or so. If you somehow…