Chilli / Chili Sour Cream Potatoes

Total Time
Prep 10 mins
Cook 50 mins

We live in a caravan, on the road, permanently travelling around Australia. I’m always trying to develop tasty, simple dishes from what’s on hand. Russ really loved this one last night. Cooking in the bacon fat made them really tasty and is a lot healthier than some of the oils on the market (or so I have been told by others here).

Ingredients Nutrition


  1. Dice the bacon.
  2. Cook bacon fat and rind until fat runs then remove and discard, or heat the oil in a pan over medium heat.
  3. Cook the bacon, onion, chili and garlic gently for about 5 minutes or until the onion is softened.
  4. Add the chili powder and cook a minute or so more.
  5. Add the potato pieces and stir gently.
  6. Turn the heat to low and cover with a lid.
  7. Cook for about 45 minutes shaking the pan occasionally.
  8. When the potatoes are very tender, remove from the heat, season well and stir the sour cream through gently. Serve.


Most Helpful

*Made for Australia/NZ Swap #47* Instructions gave me pause -- "COOK potatoes for 45 minutes "! --WITHOUT moisture ? I started with @ 2 TBSP olive oil, had 2 very large potatoes. Skipped the chilie - personal preference. My glasstop range cooks VERY hot so I scraped often and added a little butter 1/2 way through. Added 1/2 cup of bacon bits near the end, and the sour cream as soon as I turned the burner off, and let sit about 3 minutes. Delightful, Jan ! Happily we have plenty for another meal ! Such a new method of prep for me. Thanks for posting !

NurseJaney December 16, 2010

I'm not rating this just yet. I made too many changes to do Jan's recipe justice. (Although I loved it the way I did it!) I thought I had all the ingredients but I didn't so I used what I had - extra garlic instead of onion, sambal oelek instead of fresh chili, and a blend of creme fraiche and natural yoghurt instead of sour cream. I'm looking forward to making it, as written, this weekend. Edited: Made as written and I still love this! I did not use the oil but added a splash of water when I popped on the lid. A versatile recipe where you can use variations on the ingredients and still have a fantastic dish. This will be made many times. Thanks Jan. Made for Aussie Make My Recipe #5.

auntchelle July 21, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a