Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

For the potatoes:

  • 1kg small Rooster potatoes, halved lengthwise
  • 2 garlic cloves, peeled and finely chopped
  • A few fresh thyme sprigs
  • A few fresh rosemary sprigs, finely chopped
  • 1 teaspoon dijon mustard
  • 4 tablespoon olive oil, plus extra for drizzling
  • Sea salt and freshly ground black pepper

For the bacon:

  • 8 slices bacon
  • 3 tbsp maple syrup

For the dressing:

  • 2 tbsp plain greek yogurt
  • 2 garlic cloves minced or pressed
  • 2 tablespoons chopped fresh chives plus more for garnish
  • 2 tablespoons chopped fresh dill plus more for garnish

To serve:

  • Pickled red onions
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Cooking time: 40 MIN
  1. Preheat the oven to 200°C (400°F), Gas mark 6.
  2. Bash the garlic and herbs in a pestle and mortar with salt for the potatoes, once fine, add the dijon, pepper and oil to this.
  3. Arrange the potatoes on a large baking tray, drizzle with the pestle and mortar mix and shake the tray to combine. Bake in the oven for 35-40 minutes until golden and crisp then serve immediately.
  4. While the potatoes are roasting, Line a rimmed baking sheet with parchment paper and lay the bacon on top, sprinkle with some black pepper. Place in the oven for 5 minutes or until the bacon is almost cooked. Remove from the oven and brush on all sides with maple syrup. Return the tray to the oven for another 2-3 minutes, until the bacon is glossy and browned. Remove and set aside to cool and harden then break into bite size pieces.
  5. For the dressing, whisk together the ingredients and season to taste.
  6. Assemble a platter with the potatoes scattered with bacon bits, pickled onions, plenty of chives and dill and drizzle generously with the dressing.

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