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  • 1-1/2Kg new potatoes
  • 3 slices streaky bacon
  • 1/4 tsp salt
  • sprig of rosemary

Scrub new potatoes well and rinse in cold water. Cook in boiling salted water for 15-20 minutes with bay leaves until tender.

Meanwhile, preheat the grill to high.

Heat a large pan and brown the streaky bacon until crisp, set aside on kitchen paper to remove excess fat.

In the same pan where you browned the bacon add the potatoes and cook gently for 15 minutes to create a nice brown crispy coat.

Break the now cold bacon into small pieces.

Drain excess fat from the potatoes and toss with little sea salt, split the rosemary sprig and sprinkle the leaves on the potatoes.

Transfer to a baking pan, in the oven for at least 30 minutes.

Put the potatoes in a warmed serving dish and top with the bacon pieces. Serve piping hot.

Serves 6