1kg potatoes cubed
3 garlic cloves, unpeeled
A few fresh thyme sprigs, finely chopped
A few fresh rosemary sprigs, finely chopped
3 tbsp olive oil
8 slices of bacon
3 tbsp maple syrup
1 cup plain Greek yoghurt
2 tbsp fresh herbs (e.g. dill, parsley, and mint), finely chopped
1 garlic glove crushed
2 tbsp lemon juice
1 large red onion, very finely sliced
½ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
½-1 chilli deseeded and finely chopped
Salt and freshly ground black pepper
Your favourite hot sauce
Make the pickled onions at least a couple of hours before, or the night before.
1. Very finely slice the red onion, then place in a bowl and cover with freshly boiled water. Leave to steep for 10 minutes.
2. Drain the onions in a sieve and squeeze out the excess water. Place them back in the bowl and add the orange juice and lime juice, then add the chilli and season with salt and pepper to taste. Cover and leave in the fridge until needed.
Prepare the potatoes and bacon
3. Preheat your oven to 200C/180 C Fan/450 F/Gas Mark 5.
4. Line a rimmed baking sheet with baking paper. Add the bacon rashers and season with black pepper. Place in the oven for 5 minutes until the bacon is almost cooked.
5. Remove from the oven and brush the maple syrup to glaze both sides. Cook in the oven for an additional 2-3 minutes or until the bacon is cooked fully and gloss and browned. Set aside to cool and then break into bite-sized pieces.
6. First peel your potatoes or leave the skins on if you prefer. Then chop the potatoes into large cubes ~2cm. Place in a large pan of cold water and bring to the boil. When the water reaches boiling point drain your potatoes and leave to steam in the colander for 5 minutes.
7. Place the olive oil in a large roasting dish and place in the preheated oven while the potatoes steam.
8. Remove the roasting tin from the oven and add the parboiled potatoes. Gently bash the cloves of garlic and add these to the pan. Stir so that everything is coated in the oil and lace the pan in the oven and roast for 30mins, stirring once halfway.
9. After 30minutes, add the finely chopped herbs, stirring well and return to the oven for another 15minutes.
To make the dressing
10. Mix the yoghurt, fresh herbs, crushed garlic clove and lemon juice and then season with salt and pepper.
11. To serve either create a sharing platter by placing the roast potatoes all in one dish and topping with the bacon, dollops of the creamy dressing and the red onions. Serve with your favourite hot sauce if you want extra heat.
