*If you're reading this at any other time of year, please refer to this recipe as 'Loaded Potatoes'. While absolutely mouth-wateringly yum, there's really nothing especially festive about these, aside from the treat yo'self vibes they give off. We like them on our table as an alternative to boring boiled spuds, or when we don't feel like classic roast spuds/potato salad.
Perhaps not for every day, but always a good time.
- 2 boxes small potatoes (we loved using the Golden Gourmet Duets but perlas or any other baby potato would do the trick!)
- 250g Freedom Farms Streaky Bacon
- 1/2 cup sour cream
- 2 Tbsp King Street Sauces Apricot & Jalapeño hot sauce
- 50g parmesan
- 4 Tbsp bacon fat
- 1 bunch chives
- Par boil potatoes in salty water until tender - a fork should slide in without much effort. It usually takes around 8 minutes from when the water gets to a nice simmer. Drain and let potatoes cool and dry a bit on a flat surface.
- Pre-heat your oven on 180 fan bake.
- Finely grate parmesan and set aside.
- Finely slice the chives and set aside.
- Mix together sour cream and apricot jalapeño hot sauce. Add a splash of water to thin it out, you want it to be a good drizzling consistency.
- Line a baking sheet with baking paper and lay out the streaky bacon. Put in the oven to get nice and crispy, it should take about 10 minutes but watch closely. Once cooked crumble it up.
- Now for the fun part: using the palm of your hand or a flat bottomed cup, smush the potatoes, so they mostly remain intact but get a nice flat bottom. It doesn't matter if some break up a bit. We call it rustic.
- Get a nice heavy bottom frying pan (we love our Ironclad Cast Iron Pan) and add the oil or fat (you could cook the bacon in here instead of the oven and use the bacon fat), then add potatoes to cover the pan. Cook on a medium heat to get the potatoes nice and hot and crispy. You don't need to fuss over them, turning once will do just nicely.. Once they're cooked, transfer to a platter and start with the next batch - you may have to do 2-3 rounds to get them all done.
- The beauty of this dish is in the layers. It makes for an impressive plate on the dinner table and it basically screams EAT ME. Layer up your platter in the following order:
- Drizzle of sauce
- Crumbled bacon
Inspired by and adapted from Bon Appetit.