Ingredients:
4 large or 8 small potatoes
Garlic Infused Olive oil (or plain olive oil if you prefer.)
Salt/Pepper
6 Rashers streaky bacon
1 Tbsp Eucalyptus Honey or MGO 30 Manuka Honey
1 tsp minced garlic
Sour cream and chopped spring onions or chives to garnish
Method:
1. Peel the potatoes and cut into bite sized cubes. Soak in a bowl of water for half an hour to remove the starch. Drain and pat dry.
- Place the potatoes on a lined tray in a single layer. Season with salt and pepper and drizzle with Olive oil. Bake for 45 minutes until golden.
- Fry the bacon rashers in a frypan, discard the oil when bacon is cooked and set the rashers aside to cool. Add the honey and minced garlic to the frypan and heat gently until combined. Turn off the heat, chop the bacon and add it to the honey mix.
- Toss the glazed bacon through the hot potatoes and serve with a dollop of sour cream and chopped spring onions or chives.
If you wish to use our delicious Eucalyptus honey for this recipe you can find it here. or alternatively our MGO 30 Manuka table honey is available here.
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