This turned out to be an amazing dish for my night munchies. Not too fancy, not too difficult, quick and tasty. It only takes about 45 minutes with not much preparation. Here it goes:


  • 3-4 Potatoes
  • Chicken flavor cube (a.k.a. Chicken Bouillon???) - optional
  • Onions (Shallots if you can find them)
  • Scallions (Spring Onions)
  • 2 cloves of Garlic
  • 3 strips of Bacon cut into small pieces
  • Wine (I prefer red)
  • Cherry tomatoes cut in halves (if they are big enough cut them in quarters
  • Salt
  • Pepper
  • Sweet Paprika (optional)
  • Olive Oil
  • A small cube of melted butter

This portion serves 2 people easily. If your portions are smaller usually by all means you can reduce any of the above.

So ... 

  1. Add water into a pan and bring it to a boil.
  2. Preheat your oven to 200˚C/400˚F/gas 6.
  3. Clean the potatoes so that the skin is squeaky clean and remove any gnarly, dark or dangerous looking bits.
  4. Cut the potatoes into chunky pieces.
  5. When the water comes to a boil, add the cube and stir gently so it mixes together with the water and add the potatoes in it. Boil for around 8 minutes or until soft.
  6. Drain potatoes using a strainer (colander) and let them set for a couple of minutes.
  7. Add them to a roasting tray. Sprinkle a good amount of oil on them so that everyone is covered and add the melted butter as well trying to cover all of them.
  8. Give them a good pinch of salt and pepper and cover them with some sweet paprika. Toss them all together so that everything goes everywhere.
  9. Roast them for around 30 minutes or until they are golden, crispy and cooked through.
  10. 15 minutes before taking the potatoes out, heat up some oil in a small pan on a medium - high heat (in my hob this means 7 out of 10).
  11. When the oil is hot, add the onions, minced garlic and a small pinch of salt. Stir until onions are shiny and watch out not to burn the garlic (it soooooooooooo happens to me way too often).
  12. Add the pieces of bacon and spring onions and continue stiring until the bacon gets some color as well.
  13. Add a quarter of a glass of wine (I add more but I'm a helpless wine lover when it comes to cooking it) and stir so that every sticky bit left on the pan is incorporated to the mix and let that reduce.
  14. When reduced, add the cut tomatoes and stir for a little while until the tomatoes are soft.
  15. Take out the potatoes and swiftly drain them on a piece of cloth.
  16. Serve them on the plates and pour the bacon and veggy mixture on top of them
  17. Since everything will be sizzling hot, let them cool for a couple of minutes.
  18. Enjoy.
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