Cheesy Bacon Loaded Smashed Potatoes
with Onion Marmalade, Soured Cream and Chives | Perfect for sharing
Smashed potatoes topped with bacon lardons and melted cheese - what's not to love? These salty flavours are balanced with big dollops of roasted garlic soured cream, sweet onion marmalade and a scattering of chives. A delicious dish to serve this Father's Day!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350
Salad Potatoes
2
Garlic Clove
120
British Smoked Bacon Lardons
1
Chives
75
Soured Cream
(Contains Milk)
40
Onion Marmalade
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the salad potatoes widthways. Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
b) When the oven is hot, roast on the top shelf, 20 mins. When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
c) Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a baking tray until soft, 10-12 mins. Remove from the oven. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
a) In the meantime, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Meanwhile, finely chop the chives (use scissors if easier).
d) In a medium bowl, stir together half of the chives, the soured cream and mashed roasted garlic.
a) Once the potatoes are cooked, remove from the oven. Dollop over the onion marmalade and sprinkle over the hard Italian style cheese. Pop back in the oven until the cheese has melted, 5 mins.
b) Remove the cheesy potatoes from the oven and place on a sharing plate. Add generous dollops of the garlic soured cream over the top.
c) To finish, scatter over the fried bacon lardons and remaining chives. Serve any
remaining garlic soured cream on the side.
