Smashed Roast Potatoes with Garlic, Bacon and Cheddar
This post is sponsored by AHDB Potatoes – a division of the Agriculture & Horticulture Development Board, committed to supporting the British potato industry
Are roast potatoes mostly an English thing? I’m not sure.
One thing I am sure about though, is that a perfectly cooked roast potato should be darkly golden and crunchy on the outside, and fluffy on the inside.
You should almost be able to ‘crack’ them open, and that gorgeous crisp coating should come away from the potato in the middle in order to soak up the gravy from that amazing roast dinner.
Sorry, I went off in a bit of a daydream there – roast potatoes can do that to me.
Generally speaking, I do save the roasties until I’m making a roast dinner, however AHDB potatoes challenged me to come up with a different roastie recipe.
I was making a baked potato with bacon and cheese, when I hit upon the idea of doing it with roasties! Crispy potatoes, crispy bacon and melty cheese? Sounded like a match made in heaven!
Ingredients
Instructions
for full recipes please see : www.kitchensanctuary.com
Are roast potatoes mostly an English thing? I’m not sure.
One thing I am sure about though, is that a perfectly cooked roast potato should be darkly golden and crunchy on the outside, and fluffy on the inside.
You should almost be able to ‘crack’ them open, and that gorgeous crisp coating should come away from the potato in the middle in order to soak up the gravy from that amazing roast dinner.
Sorry, I went off in a bit of a daydream there – roast potatoes can do that to me.
Generally speaking, I do save the roasties until I’m making a roast dinner, however AHDB potatoes challenged me to come up with a different roastie recipe.
I was making a baked potato with bacon and cheese, when I hit upon the idea of doing it with roasties! Crispy potatoes, crispy bacon and melty cheese? Sounded like a match made in heaven!
Ingredients
- 125 g goose fat or lard
- 500 g floury potatoes, peeled and chopped into large chunks
- 5 rashers streaky bacon
- 1 garlic clove peeled and minced
- 50 g grated mature cheddar cheese
- 3 tbsp chopped fresh chives
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- UK (metric) - **Convert to US Measures**
Instructions
- Preheat the oven to 220C/425F. Place the goose fat or lard in a large metal roasting tin and place in the oven to heat.
- Meanwhile, place the chunks of potato in a large pan. Cover with cold water. Bring to the boil, then simmer for 10-12 minutes until tender.
- ......................................
for full recipes please see : www.kitchensanctuary.com
0 Response to "Smashed Roast Potatoes with Garlic, Bacon and Cheddar"
Posting Komentar