Rosemary Potato Skillet with Bacon and Fresh Corn


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Rosemary Potato Skillet with Bacon and Fresh Corn - get the recipe at

The first time I made this recipe, I was inspired by fresh corn that my sister brought to me along with an abundance of rosemary from her garden. It turned out so well, I’ve been making this simple skillet dish a few times a summer since then, pretty much every time I have fresh corn in the house. I make this with canned and frozen corn as well, but it truly shines with the fresh corn.

This Rosemary Potato Skillet with Bacon and Fresh Corn dish was our dinner a few nights ago. I had originally planned to make some chicken to go along with this. However, it tasted so good when I sampled it; the kids and I polished this off and called it dinner. I absolutely love easy, one dish meals like this one.

Fresh corn is my weakness and I am so excited that the Sweet Corn Festival in Taylor, AZ is happening in just a couple more weeks. We will be heading up to our cabin that weekend and bringing home as much corn as possible. I can hardly wait!
Rosemary Potato Skillet with Bacon and Fresh Corn (side dish or main dish recipe) - get the recipe at

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Rosemary Potato Skillet with Bacon and Fresh Corn

Servings: 6 side servings or 2-3 main servings


  • 3 medium red potatoes thinly sliced into bite-size pieces
  • 3 ears of corn kernels removed
  • 4 slices of bacon cooked and chopped into 1-inch pieces
  • 2 scant tablespoons finely chopped fresh rosemary
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons olive oil or coconut oil
  • Optional: top with chopped caramelized onions


  • In a large skillet, warm the oil over medium-high heat. Add the potatoes and stir to coat. Season them generously with salt and pepper. Let them cook undisturbed for a few minutes and then toss to cook the other sides of the potatoes. Continue cooking until the potatoes are softened and beginning to brown, this should take about 10-20 minutes, depending on the thickness of your potato slices.
  • Add the corn to the potatoes in the skillet and cook, stirring as needed, until tender and still crisp. Remove from the heat and add the bacon and fresh rosemary. Taste and adjust seasonings as desired. If you have caramelized onions in the freezer, chop up a tablespoon or two and warm them before sprinkling them on top of your plate. Enjoy!
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{originally posted 6/5/12 – recipe notes and photos updated 8/23/15}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. myFudo says

    Awesome combination…I can say the bacon and rosemary balanced each other out and the corn and potato blended really well. Fabulous dinner indeed!

  2. Judy T. says

    I betcha scapes would taste good in this recipe, as well! Would give it a garlicy edge! And this is the right time of the season for them too 🙂

  3. Gram Mary says

    I have half a kielbasa I need to use. I bet it would be good in place of the bacon in this recipe. I don't have any bacon, so it will save a run to the store. But there is always next week's run. =) Another marvelous recipe!! You always make me look so good. Thanks. =)