Crispy potatoes recipe with bacon

We’re obsessed with this crispy potatoes recipe with bacon. Madeleine Dampier, from Madeleines’s meals, whipped these crispy roast potatoes up for us using our Double Smoked British Streaky Bacon. Our smoked bacon gives these crispy roasted potatoes a lovely smokey flavour and added crunch. We think this might be one of our new favourite recipes with bacon and potatoes. The perfect Summer picnic food recipe.

Ingredients

• 750g baby potatoes
  – 6 to 8 rashers of The Jolly Hog Double Smoked British Streaky Bacon (if you can’t help but nibble as you go along like us, pop on the extra rashers to be on the safe side)
  – Paprika
  – Cayenne pepper
  – Onion granules
  – Garlic granules
  – Dried mixed herbs
  – Fresh herbs e.g. parsley, chives and / or dill
  – 2 garlic cloves
  – Lemon
  – Sour cream
  – Light mayonnaise

Method

Start this crispy potatoes recipe with bacon by preheating the grill to a medium setting.
Place rashers on a lined baking tray and grill for 4 to 8 minutes or until nice and crispy. I flip mine over halfway through to get an even crisp. Remove from the grill and once cooled, chop into small pieces to scatter later.
Once the bacon is done, refresh the tray with new paper. Switch the grill to an oven setting at 220. Cut the baby potatoes in half, place on the tray and drizzle over olive oil. Then season generously with paprika, cayenne pepper, (this is spicy so use less if not too hot on the heat) mixed herbs, onion granules, garlic granules, salt & pepper. Roast for about 30-35 minutes or until golden and crispy.
Meanwhile, blitz up your dip! 3 tbsp sour cream, 2 tbsp light mayonnaise, a handful of fresh herbs, fresh lemon juice, (about ½ a lemon) 2 garlic cloves and a little salt & pepper. Taste and adjust as needed. Pop in the fridge to keep cool whilst your potatoes are getting nice and crisp.
Plate up your crispy roast potatoes with your dip, and scatter over our British bacon pieces, as well as fresh herbs and an extra sprinkle of salt and pepper.