Peel and dice the potatoes into 2cm cubes. Soak them in water for 10 minutes. Microwave the potatoes in a heatproof container covered with plastic wrap for 5-6 minutes at 600W.

Halve the cherry tomatoes. Dice the thick-cut bacon into 2cm cubes. Slice the garlic thinly.

Heat olive oil, garlic, and red chili flakes in a frying pan over medium heat. Once fragrant, add the bacon, microwaved potatoes, olives, and cherry tomatoes. Stir-fry until everything is cooked through.