A potato dish that is so easy to make and so full of flavour with that crispy bacon and Dijon mustard dressing!
Prep time 10 minutes
Cook time 35 minutes
Serves 4
For the potatoes:
• 1kg small Rooster potatoes, halved
• 2 garlic cloves, peeled and finely chopped
• A few fresh thyme sprigs
• A few fresh rosemary sprigs, finely chopped
• 1 teaspoon Dijon mustard
• 4 tablespoons Pure Bea Rapeseed Oil, plus extra for drizzling
• Sea salt and freshly ground black pepper
For the bacon:
• 8 slices bacon
• 3 tbsp maple syrup
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 Pure Bea Rapeseed Oil to this.
3. Arrange the potatoes on a large baking tray, drizzle with the Dijon dressing and toss well to coat all the potatoes evenly. 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. Sprinkle the bacon on the roast potatoes before serving.
