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Crispy Potatoes with Jammy Eggs and Bacon

Crispy potatoes with jammy eggs and bacon bring together deeply golden, rough-edged Yukon Gold potatoes, crisp bacon, and eggs simmered for 7 minutes. Roast the potatoes at 450°F and finish the plates with thinly sliced scallions.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Chilling 5 minutes
Total Time 1 hour 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 4 eggs large
  • 4 cup water
  • 2 cup ice
  • 4 cup water cold
For the bacon
  • 8 oz bacon thick-cut
For the potatoes
  • 2 lb potatoes Yukon Gold, cut into 1-inch chunks
  • 8 cup water
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt remaining, divided
  • 0.5 tsp baking soda
  • 3 tbsp olive oil
  • 0.5 tsp black pepper
For serving
  • 2 scallions thinly sliced

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet
  • 1 5-quart pot
  • 1 large rimmed baking sheet

Method
 

Preheat the oven
  1. Heat the oven to 450°F with a rack in the center position.
Prepare the eggs
  1. Bring 4 cups water to a boil in a 2-quart saucepan.
  2. Gently lower in the eggs and simmer for 7 minutes.
  3. Put the ice and 4 cups cold water in a bowl.
  4. Transfer the eggs to the ice bath and chill for 5 minutes.
  5. Peel the eggs and set aside.
Cook the bacon
  1. Cook the bacon in a 12-inch skillet over medium heat, turning occasionally, for 8–12 minutes until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Crumble the bacon once cool.
Boil and roast the potatoes
  1. Put the potatoes, 8 cups water, 1 tablespoon kosher salt, and baking soda in a 5-quart pot.
  2. Bring to a boil and cook for 8–10 minutes until the edges are tender but the centers are still firm.
  3. Drain the potatoes and let them steam-dry in the colander for 2 minutes.
  4. Return the potatoes to the pot and shake until the edges are rough.
  5. Toss the potatoes with the olive oil, remaining 1 teaspoon kosher salt, and black pepper.
  6. Spread the potatoes in a single layer on a large rimmed baking sheet.
  7. Roast for 35–45 minutes, turning once after 20 minutes, until deeply golden and crisp.
Serve
  1. Divide the potatoes among plates and top with the crumbled bacon and sliced scallions.
  2. Serve with the peeled eggs.

Notes

For the crispiest edges, let the potatoes steam-dry for the full 2 minutes before shaking them in the pot. Refrigerate leftovers in separate airtight containers for up to 3 days; freezing is not recommended because the eggs and potatoes can lose their texture. Turkey bacon can replace pork bacon if preferred.