Crispy potatoes, smoky bacon, gooey cheese, and a gentle jalapeño kick — comfort food with zero apologies.

The small twist?

A splash of Worcestershire (or soy sauce) while everything crisps. Quiet umami. Big difference.

Serve straight from the skillet.

Pair with Zina’s Black Bean Salad or a Mexican Street Corn — the acidity and fresh vegetables balance the richness beautifully.

Ingredients:

• 1½ lb (700 g) potatoes, peeled and cut into thick wedges
• 2–3 tbsp neutral oil (sunflower or vegetable)
• 3–4 slices bacon, finely chopped
• 1 small onion, finely chopped
• 1 tsp smoked paprika
• 1–2 tsp Worcestershire sauce or soy sauce
• 1–2 pickled jalapeños, sliced
• 1½ cups shredded cheese (cheddar + mozzarella)
• Salt, to taste
• Fresh herbs, salsa, or sour cream for serving (optional)

Instructions:

1. Parboil the potatoes — Boil in salted water for 5–6 minutes until just tender. Drain well.
   
2. Crisp the bacon — Heat a large skillet over medium heat. Add chopped bacon and cook until lightly crisp. Transfer bacon to a plate, leaving the fat in the pan.
   
3. Crisp the potatoes — Add a little oil if needed, then fry potatoes in the bacon fat until golden and crisp outside, soft inside.
   
4. Build flavor — Add onion, smoked paprika, and Worcestershire or soy sauce. Stir gently, then fold the bacon back in.
5. Assemble — Transfer to an oven-safe skillet, scatter jalapeños on top, and cover with cheese.
   
6. Bake — Bake at 375°F (190°C) for 8–10 minutes until melted and bubbling.
7. Finish & serve — Top with herbs, salsa, or sour cream. Serve immediately.

Note: Cooking the potatoes in bacon fat plus a splash of Worcestershire or soy sauce is the whole trick — smoky, savory, and deeply satisfying without tipping into fast food territory.