Depending on the potatoes you choose, you may peel or leave the skin on. Cut the potatoes into 1-inch (2 1/2cm) cubes.
Place a pot on to boil with water about 4 inches (10cm) deep. When boiling, add the potatoes and parboil. Remove, drain, and put aside until needed.
Peel and dice the onions into similar sizes as the potatoes. Slice the bacon into strips.
Preheat the Dutch oven then add the bacon. Cook until it starts to render its fat, then add the onions. Cook until starting to become translucent.
Add the potatoes to the Dutch oven, then crush the garlic directly on top. Stir then leave to brown. When the base is starting to brown, stir again to expose a different part of the potato to brown. Continue until it has your desired color.
Taste and add additional salt if needed. Bacon tends to be salty so it may not be necessary to add any.