Garlic, bacon and crispy potatoes – a few of life’s simple pleasures.
I was recently overseas at a wedding with a large group of my friends. As we arrived late to our rented house the night before the wedding, come morning we had no food in the house. A quick trip to the local supermarket for supplies with the thoughts of what to cook my friends that would be quick, easy and filling for the long day ahead. Initially I planned a large frittata but then we somehow managed to forget the eggs at the checkout so here I was left looking at potatoes, bacon, spinach, tomatoes, onions and garlic with the stares of fifteen hungry friends.
Hence this recipe for home fries served with fried garlic onions and a salad of spinach and tomatoes was created. These potatoes would also work great alongside grilled meat, a pie or frittata.
The happiness around that table ensured this recipe had to be shared so please enjoy and share with your friends.
Serves 6 as a side.
- 4 large potatoes
- 6 cloves of garlic, skin on
- 100g bacon lardons/rashers/streaky bacon
- 2 tbsp olive oil
- Halve the potatoes and cook on high in the microwave for 8 minutes. This gently cooks the potatoes which allows a much more crispier but still fluffy finish in the oven.
- Preheat an oven to 200°C and place the garlic, bacon and olive oil in a large baking tray or ovenproof dish.
- Chop the potatoes into chunks and add to the ovenproof dish.
- Combine all the ingredients together and place in the oven for 20-30 minutes or until crispy. Stir the potatoes once or twice to ensure an even colour.
- Before serving, squeeze the garlic cloves from their skin and return to the dish.
Christmas dinner just wouldn’t be the same without some roasted spuds!!
Hasselback potatoes are basically sliced whole potatoes roasted with butter that results in the perfect crispy, golden potatoes.
Here I’ve given you the recipe to my favourite variation but don’t be afraid to experiment – your guests will love you with the results!!
Experiment by adding herbs, crushed nuts, spices and anything else you can imagine to add a little twist to your potatoes.
- 4 garlic cloves
- 10 medium potatoes, peeled
- 1 tsp sea salt
- 4 tbsp butter
- 2 tbsp coconut oil
- 1 bacon rasher, diced
- 1 tbsp parsley, roughly chopped
- Preheat an oven to 200°C/180°C fan/400°F.
- Place the unpeeled garlic cloves in a roasting tray and roast in the oven for 15 minutes or until soft through.
- Place the peeled potatoes in a large bowl with the salt and cover with water (this can be done the night before as it will stop the potatoes from browning and remove the starch resulting in crispy potatoes).
- Place the butter and coconut oil into a large roasting tray and melt in the oven. Once melted, squeeze the centre of the roasted garlic out and mash together.
- Remove the potatoes from the water and pat dry with a towel. Place each potato between two wooden spoons or chopsticks and slice width ways down to the spoon. By leaving a section of un-sliced potato at the bottom, this keeps the potato whole whilst still giving you the hasselback effect.
- Roll each hasselback sliced potato in the garlic butter and oil mix.
- Place in the oven and roast for 30 minutes. Regularly spoon any liquid over the potatoes to ensure a really crispy finish to the hasselbacks.
- Whilst the potatoes are roasting, place a small frying pan or saucepan over a high heat. Add the diced bacon and fry until golden. Remove from the pan and drain on kitchen paper.
- To serve: sprinkle the bacon and parsley over the roasted hasselback potatoes.
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Hummus is a great snack at any time of day; serve with some celery sticks, layer on top of oat/rice cakes, a slice of sourdough or simply eat straight off a spoon! Any leftover roast vegetables could also be used instead of carrots. I tend to portion the hummus into little containers & freeze.
- 1 tsp coconut oil
- 4 large carrots
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tin chickpeas
- 2 tbsp tahini
- 4 tbsp olive oil
- 1 tbsp lemon juice
- Preheat an oven to 180C. Melt the coconut oil in a large roasting tray.
- Peel & cube the carrots, top & tail the garlic leaving the outer skin on. Add the carrots & garlic to the oil with the spices. Thoroughly mix together & roast in the oven for 20 mins until soft through.
- Drain & rinse the chickpeas. Add to a food processor or blender with the tahini, lemon juice with the roasted vegetables (squeeze the inner garlic clove out of the skin).
- Blend together with 2 tbsp of the oil. Continue to blend slowly adding the remaining oil until it forms a smooth consistency (add more oil or water if you feel it needs it).