Kim Ho-yoon's Crispy Bacon Potato
Baby potatoes are briefly boiled in salted water, crushed, and pan-fried in bacon fat and butter until crispy, served with a homemade dipping sauce for a crunchy drinking snack.
Ingredients needed 3 servings
Recipe
Cooking tips
- Remove the potatoes when a skewer meets slight resistance so they crack without falling apart, creating crispy edges.
- Cook the bacon over medium heat, not high heat, to slowly render the fat without burning.
- If making the dipping sauce ahead, keep the minced onion separate and mix in just before serving to prevent excess liquid.
Recommended for
- Those looking for a crispy, savory snack that pairs well with beer.
- Those who want to easily make impressive finger food using potatoes and bacon.
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