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Place the potatoes in a large pot and cover with cold, well-salted water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until a paring knife slides through the center of the largest potato with no resistance, 20–25 minutes. Drain and set aside until just cool enough to handle.
While the potatoes cook, add the bacon pieces to a large skillet over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is crisp and deep golden brown, 8–10 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the skillet.
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