Joel whips up this flavorful potato dish infused with the flavors of bacon and Constance Estate Chili Infused Coconut Oil for Richard Ragoobarsingh and Leslie Ann Wills-Caton.


12 – 15 new potatoes, halved (place in water while prepping other ingredients)

4 – 5 slices bacon

2 tbsp Constance Estate Chili Infused Coconut Oil

3 – 4 cloves garlic, halved

Salt and black pepper

Generous pinch of red pepper flakes

Extra chopped chives or parsley for garnish


  1. Cook the potatoes in boiling water for a few minutes, just until they begin to get tender. Drain and set aside.
  2. Place the Constance Estate Chili Coconut Oil in a large frying pan. Place the bacon in an even layer in the pan and cook over high heat just until the bacon is crisp. Remove the bacon from the pan and set aside, reserving the oil and bacon fat in the pan.
  3. Preheat oven to 400 degrees F.
  4. Place the parboiled potatoes in a bowl. Season with salt and black pepper. Add the chili flakes and garlic.
  5. Drizzle the reserved bacon fat and coconut oil mixture over the potatoes and mix well. Place in an even layer on a lightly greased baking sheet.
  6. Bake in the preheated oven for 15 – 20 minutes or until the edges of the potatoes are golden brown and cooked through.
  7. Chop in bacon into ½ inch pieces.
  8. Remove and place in serving platter. Sprinkle with fresh herbs and crumbled bacon. Serve hot.

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