Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs

• 2 tablespoons extra virgin olive oil
• 2 pounds baby potatoes, halved if large

zest of 1 lemon

• 1/3 cup grated parmesan cheese (optional)

kosher salt and black pepper

• 6 slices thick cut bacon
• 1/4 cup fresh dill, roughly chopped
• 2 tablespoons chopped fresh chives
• 6 soft or hard boiled eggs, halved or quartered

GARLIC CHILI OIL

• 1/3 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced or smashed
• 1 teaspoon crushed red pepper flakes
• 1 cup fresh basil, chopped

1. 1. Preheat the oven to 450 degrees F.
2. 2. On a large baking sheet, toss together the olive oil, potatoes, lemon zest, parmesan, and a small pinch each of salt and pepper. Lay the bacon flat, draped over the potatoes. Transfer to the oven and roast for 20 minutes, toss and continue roasting another 20-25 minutes, or until golden and the bacon crisp. If the bacon begins getting too crisp before the potatoes are done, remove the bacon from the oven.
3. 3. Meanwhile, make the garlic chili oil. Heat a medium skillet over medium heat. Add the olive oil, garlic, chili flakes, and a pinch of salt. Cook, stirring occasionally until the garlic is fragrant, 8-10 minutes. Stir in the basil, cook 30 seconds more. Remove from the heat and set aside.
4. 4. Remove the potatoes and bacon from the oven and transfer to a serving plate, draining off any excess grease. Arrange the eggs over the potatoes. Drizzle with garlic chili oil and finish with fresh dill and chives. Serve warm.