rosemary potatoes with lardons

Lindsey Bareham

Potato salad is the usual destiny for leftover boiled potatoes at this time of year. Now, however, I’ve started boiling new potatoes specially for this fry-up with crisp bacon lardons, garlic, a hint of rosemary or thyme, and plenty of chopped parsley. Serve this crunchy, creamy, salty, herby treat alone, maybe adding fried or poached eggs, or with roast chicken, lamb cutlets or sausages.

serves 4, prep 20 min, cook 35 min

600g new potatoes
2 garlic cloves
3 tbsp vegetable oil
75g smoked bacon lardons
1 tsp dried herbs de Provence or 1 tsp finely chopped thyme or rosemary needles
25g flat leaf parsley

Boil the potatoes in their skins, drain and cool slightly then whip off the skins. Cut into even-sized chunks. Meanwhile, crack the garlic with your fist, flake off the skin and cook golden brown in the oil in a large frying pan over a medium-low heat. Remove the garlic. Add the bacon, tossing as it crisps, allowing about 10 min. Add the potatoes.

The secret to getting good crisp edges with creamy insides, is to fry them over a medium heat to begin with then once a surface has formed, lower the heat and shake the pan regularly to cook the pieces evenly, adding the prepared herbs. I like them crumbly and golden; they can be kept on hold over a very low heat. Just before serving, finely chop the parsley leaves and scatter over the top, adding chopped garlic if liked. I do.