Serves 4
30 min
Bacon and Scallion Potato Noodles
Recipe GLPR9a7d30ba519b44
Crispy bacon, tangy Greek yogurt sauce, and fresh scallions transform tender potato noodles into a delicious gluten-free side dish. The potatoes are julienned into thin noodle-like strands and pan-fried with bold seasonings, then tossed with a lemon-Dijon aioli and topped with crumbled bacon for a perfect balance of textures and flavors.
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Ingredients
4-5 strips bacon
1.5 pounds red bliss potatoes, julienned into thin noodle-like strands
1 tablespoon extra virgin olive oil
1/4 teaspoon red pepper flakes
Salt and black pepper to taste
2/3 cup nonfat plain Greek yogurt
1/2 to 1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon garlic powder
1/2 cup diced scallions
Directions
Cook the bacon: Heat a large skillet over medium heat and lightly coat with cooking spray. Add bacon strips and cook for about 5 minutes until the bottom is browned. Flip and cook for another 3-5 minutes until crispy. Transfer to a paper towel-lined plate, let cool slightly, then crumble into bite-sized pieces.
Prepare the sauce: While the bacon cooks, combine the Greek yogurt, Dijon mustard, fresh lemon juice, and garlic powder in a small bowl. Whisk until smooth and well blended. Set aside.
Cook the potato noodles: In another large skillet, heat the extra virgin olive oil over medium heat. Add the julienned potato noodles and season with red pepper flakes, salt, and pepper to taste. Stir well to coat the potatoes with the oil and seasonings.
Cover the skillet and cook for 7-10 minutes, stirring occasionally, until the potato noodles are tender and cooked through. They should be soft but still hold their shape.
Combine all elements: Transfer the cooked potato noodles to a large mixing bowl. Pour the Greek yogurt sauce over the warm potatoes and add the scallions. Gently fold and toss everything together until thoroughly combined. Scatter the crumbled bacon on top and mix gently one final time.
Serve immediately while warm, or transfer to an airtight container and refrigerate for up to 3 days. Reheat gently if desired before serving.
