Crispy Bacon Potatoes with Charred Scallions and Chile Crunch
Ingredients
- 6 slicesbacon
- 1½ poundsrusset potatoes
- 6 stalksscallions
- 3 clovesgarlic
- 2 tablespoonsolive oil
- 2 tablespoonschile crunch oil or sambal oelek
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ cupfresh cilantro or parsley (optional for garnish)
Prep
- 01
Cut 1.5 pounds russet potatoes into 3/4-inch cubes.
- 02
Mince 3 cloves garlic.
- 03
Slice 6 scallions into 1 1/2-inch pieces, separating white and light green parts from dark green tops.
Method
- 01
Cook bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Transfer to a paper towel and chop into bite-sized pieces. Pour off all but 2 tablespoons of bacon fat from the pan.
- 02
Add olive oil to the same skillet and increase heat to medium-high. Working in batches if needed, add potatoes in a single layer. Don't stir for 4–5 minutes to develop a golden crust on the first side, then toss and continue cooking until potatoes are tender inside and deeply golden outside, about 12–15 minutes total.
- 03
Stir in minced garlic and chile crunch oil. Cook for 1 minute until fragrant. Season with salt and pepper.
- 04
Add scallions to the pan and toss to coat. Cook for 2–3 minutes until lightly charred and tender.
- 05
Return bacon to the skillet and toss everything together. Taste and adjust salt, pepper, or chile heat. Serve immediately, topped with fresh cilantro if desired.
Spice Tips
The recipe hits moderate heat from the chile crunch. For a milder version, reduce it to 1 tablespoon and skip the optional extra drizzle. For serious spice, use 3 tablespoons and add a pinch of cayenne pepper to the potatoes as they cook. A squeeze of lime juice or dash of hot sauce at the end adds brightness and complexity.
For extra heat, drizzle with additional chile crunch oil at the table. Leftovers reheat well in a skillet over medium heat.