Main ingredients 🥩
starchy potatoesbaconvegetable oilgreen onionblack sesame seeds
Lim Sung-geun's Crispy Bacon Potato Stir-Fry
A side dish made by briefly blanching potatoes in salted boiling water to remove starch, then stir-frying them with bacon for a crisp texture without breaking apart.
🙋 Recommended for
- ⭐ Those who struggle with potato stir-fry sticking to the pan or turning into a sticky mass every time
- ⭐ People looking for a beloved, crunchy, and savory side dish that kids love
Ingredients needed 🛒2 servings
- starchy potatoes 2 pieces
- bacon as needed
- vegetable oil 4 tablespoons
- water 1.5L
- salt 2 tablespoons
- green onion for garnish a little
- black sesame seeds (black sesame) a little
Recipe 🍳
- Cut 2 potatoes into uniform slices about 3mm thick, and cut bacon into bite-sized pieces.
- Bring 1.5L of water to a boil in a pot, then add 2 tablespoons of salt and dissolve it.
- Blanch the sliced potatoes in the boiling salted water for about 1 to 1.5 minutes to remove surface starch and lightly season the inside.
- Do not rinse the blanched potatoes with cold water—directly transfer them to a colander and drain off moisture, letting them finish cooking with residual heat.
- Heat 4 tablespoons of vegetable oil in a pan, then sauté the chopped bacon until fragrant and golden, releasing its rich oil.
- Add the drained potato slices to the pan and quickly stir-fry over high heat for about 30 seconds, tossing them in the bacon oil.
- Transfer the stir-fried potatoes to a wide bowl, let cool slightly, then garnish with finely chopped green onion and black sesame seeds before serving.
- Slice potatoes and cut bacon into appropriate sizes.
- Blanch potato slices in boiling salted water for 1 minute 30 seconds, then drain and let them cook with residual heat.
- Heat vegetable oil in a pan and sauté bacon until golden and aromatic.
- Add the blanched potatoes and stir-fry over high heat for 30 seconds, then garnish and serve.
Cooking tips 💡
- For successful potato stir-fry, always use 'starchy potatoes' that hold their shape rather than crumbly, floury ones that break easily.
- Never rinse blanched potatoes with cold water, as this washes away the salt flavor that has penetrated the inside—let them cool directly in the colander to preserve their crisp texture.
- Since bacon is naturally salty, there’s no need to add extra salt when stir-frying—this ensures a perfectly balanced, non-salty taste.
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