I Added THIS to Bacon & Potatoes… What a Combination!

Presenter / Channel

Backyard Chef Armic (YouTube)

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Ingredients (with quantities / substitutions mentioned)

• Bacon (chunks/off-cuts; “slice through” because big)
• Potatoes (cubed; “old potatoes,” skinned)
• Onion, diced
• Garlic, minced/sliced (used briefly)

Mustard & sauce

• Mustard (jar)

  • 1 tbsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • Goal: mustard sauce

• Cream (amount not specified; added to sauce)

  • If too thick: milk, water (or hot boiling water / cold water)

• Chicken stock (amount not specified; used to thicken sauce)

• Flour: “a couple of tablespoons” (for roux-style thickening)
• Butter (for cooking potatoes and sautéing)
• Oil (used to reheat and pan-fry potatoes after boiling)
• Worcestershire: “a little splash” (optional)
• Salt and pepper, to taste
  • Tip: bacon may be salty—taste before adding salt
• Parsley (chuck in to finish)

Optional sides / variation

• Optional serving vegetables (suggested): carrots, peas, broccoli, cauliflower
• Optional variation:
  • Add Parmesan for a “creamy Parmesan mustard sauce” (especially with cauliflower)

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Equipment / Prep

• Large pan/pot for boiling potatoes
• Pan for rendering bacon and cooking potatoes
• Another pan for sauce work (or use the same pan sequentially)
• Knife/board for dicing/cubing
• Bowl/holding aside for reserving some potatoes (for extra crunch)

Prep steps mentioned

• Skin and cube potatoes.
• Dice onion.
• Prep bacon into chunks/slices through.
• Have mustard, cream, flour, stock, butter, and seasoning ready.

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Method (step-by-step with timings / technique cues)

1. Boil potatoes

   • Put cubed potatoes on to boil for ~7 minutes.
   • Aim: boiled for texture, not fully soft—so they can later pan-fry.

2. Render bacon

   • In a pan, add bacon (chunks).
   • Cook until you get rendered fat and some color.
   • Chef note: off-cuts/rashes are fine—you’re aiming for bacon fat and flavor.
   • Remove bacon temporarily and keep the fat in the pan.

3. Pan-fry potatoes for golden color

   • Turn heat back up: heat oil.
   • Add boiled potatoes and fry until golden.
   • Technique cue:
     • For extra crispy/crunchy potatoes, leave some out before adding everything to the sauce.
   • Add butter and cook so potatoes pick up richness.
   • Once browned, take out browned potatoes.

4. Sauté onion and cook garlic

   • In the pan, add more butter.
   • Sauté onions ~3–4 minutes (some color okay, not required).
   • Add garlic for ~30 seconds, then stir/toss briefly ~1 minute.

5. Make thickener (flour + cook out rawness)

   • Add flour (a couple of tablespoons).
   • Stir to combine and cook out the rawness of the flour.

6. Thicken sauce with stock (+ Worcestershire optional)

   • Add chicken stock.
   • It will thicken quickly due to flour—stir and manage thickness.

7. Season and flavor with mustard + cream

   • Optional: add a small splash of Worcestershire.
   • Add:
     • 1 tbsp wholegrain mustard
     • 1 tbsp Dijon mustard
   • Keep heat low.
   • Stir in cream until smooth/creamy.
   • Lumps note: don’t panic—stir and they will dissolve.
   • If sauce is too thick, thin with water (hot or cold, added around the side so it warms quickly) or milk.
   • Season:
     • Pepper to taste
     • Salt only after tasting (bacon can already be salty)
   • Return bacon to sauce to warm through.

8. Combine with potatoes (and control crunch)

   • Heat sauce gently; warm potatoes briefly so they don’t lose texture.
   • If desired, add some reserved crispy potatoes at the end to keep crunch.

9. Finish and serve

   • Stir in parsley.
   • Serve as creamy mustard bacon potatoes.
   • Plating cue (from subtitles): garnish with parsley and keep some potatoes visibly crisp.

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Tips, Variations, and Common Cautions

• Potato timing matters: boil only ~7 minutes so they can later fry and stay textured.
• Crunch control: hold some potatoes aside and add them at the end.
• Salt caution: bacon can be salty—taste before adding salt; chef suggests pepper first.
• Sauce thickness control: if too thick, thin with water or milk; add liquid around the side to warm quickly.
• Flavor pairings: works with cauliflower, broccoli, green beans, and peas.
• Cheesier cauliflower option: add Parmesan for a “creamy Parmesan mustard sauce.”

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Referenced Sources

• None explicitly referenced in the subtitles.