Queen G’s Crack Potatoes

White potatoes roasted until golden, folded into a rich mix of bacon, onions, Smoky Swine seasoning, and garlic—then finished with melty quesadilla cheese, Cotija, Honduran sour cream, and green onion. Creamy, bold, and utterly addictive.

Ingredients

• 8 white potatoes, chopped small (½–¾" pieces)

• ½ lb thick-cut bacon, cut into lardons

• 1 sweet yellow onion, chopped

• 1 cup chopped green onions (white & green parts)

• 2 jalapeños, sliced (optional)

• 3 tbsp Johnny’s French Dip Au Jus concentrate

• 1½ tbsp Fiesta Smoky Swine seasoning

• 2 tsp garlic powder

• 1 cup Cotija cheese

• 1 to 1½ cups quesadilla melting cheese shredded

• 1 cup Honduran sour cream or regular sour cream

• Vegetable oil, for tossing potatoes

Directions

1. Roast Potatoes: Preheat oven to 425°F. Spread chopped white potatoes on a sheet pan. Toss lightly with vegetable oil, then season with Smoky Swine and garlic powder. Roast for 25 minutes, stirring halfway, until golden and starting to soften.

2. Cook the bacon mixture: In a skillet over medium heat, cook bacon and onions together (add jalapeños if using).

   Once the bacon is just shy of crispy and onions are softened, drain off all but 1 tablespoon of bacon grease. Return pan to heat and stir in Johnny’s French Dip Au Jus concentrate.

3. Combine and finish roasting: Pour the bacon-onion mixture into a 9x13 baking dish. Add the roasted potatoes to the dish and stir to combine. Return to the oven and roast uncovered for 10–15 minutes, until potatoes are fork-tender.

4. Finish & Serve: Remove from oven. Stir in quesadilla melting cheese, Cotija cheese, Honduran sour cream, and green onions. Mix gently to melt and coat everything without smashing the potatoes.

   Serve hot and melty.

   Optionally broil for 2–3 minutes for a bubbly golden finish on top.