Crispy Potato Skillet with Bacon and Chili Oil
Ingredients
- 6 slicesbacon
- 1½ poundswaxy potatoes
- 1 mediumyellow onion
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 1 teaspoonsmoked paprika
- 2 tablespoonsolive oil
- ½ cupchicken broth
- 2 sprigsfresh thyme
- 1 pinchsalt and black pepper
- 2 stalksscallions
Prep
- 01
Cut 1.5 pounds waxy potatoes into 3/4-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 4 cloves garlic.
- 04
Slice 2 scallions on a bias for garnish.
Method
- 01
In a large cast-iron or heavy skillet over medium-high heat, cook bacon until crispy, about 8 minutes. Transfer to a paper towel and chop into bite-sized pieces; set aside. Pour off all but 2 tablespoons bacon fat from the skillet.
- 02
Add the diced potatoes and onion to the warm skillet. Season with salt and pepper. Cook without stirring for 4 to 5 minutes, until the bottom layer is golden. Toss well, then cook another 4 to 5 minutes until potatoes are mostly tender and edges are crispy.
- 03
Stir in minced garlic, red pepper flakes, and smoked paprika. Cook for 1 minute until fragrant.
- 04
Pour in chicken broth and add thyme sprigs. Simmer for 3 to 4 minutes, stirring occasionally, until the liquid reduces and potatoes are tender throughout.
- 05
Return the bacon to the skillet, toss to combine, and taste for seasoning. Serve hot, topped with chopped scallions.
Spice Tips
The red pepper flakes and smoked paprika provide a subtle warmth here. For deeper heat, add 1/4 teaspoon cayenne powder to the garlic mixture. For a brighter finish, squeeze lime juice over the top or stir in 1 tablespoon hot sauce just before serving.
Use waxy potatoes like red or fingerling—they hold their shape better than russets. For more heat, drizzle with extra-virgin olive oil infused with a pinch of cayenne before serving.