Bacon-wrapped roast potatoes

These creative bacon-wrapped potatoes are particularly delicious when dipped in the chive cream.


Ingredients (serves 4)
6 rashers bacon
1kg potatoes, scrubbed
olive oil cooking spray
Chive cream
300ml light sour cream
2 tablespoons wholegrain mustard
2 tablespoons finely chopped chives

Method
Preheat oven to 200°C. Line a baking tray with baking paper. Remove rind from bacon. Cut into 2cm-wide lengths. Wrap bacon around centre of each potato, overlapping slightly. Secure with toothpicks. Place onto prepared tray. Spray with oil.
Roast for 40 minutes or until bacon is crisp and potatoes are tender.
Make chive cream Mix together all ingredients, and salt and pepper in a bowl. Serve with potatoes.

Thyme and sea salt chips

When the chips are down, pick ’em up, thaw ’em out, and get cooking!


Ingredients (serves 4)
800g potatoes, peeled
1 tablespoon vegetable oil
1 tablespoon plain flour
1/2 teaspoon dried thyme
1 teaspoon sea salt

Method
Preheat oven to 200°C/180°C fan-forced. Cut potatoes into 1cm-thick slices. Cut each slice into 1cm-thick chips. Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 3 minutes or until just tender. Drain.
Return to saucepan over low heat. Cook, shaking pan, for 30 seconds or until potato is dry. Transfer to a baking tray. Drizzle with oil. Cool for 10 minutes. Add flour, thyme and salt. Gently toss to combine (if freezing, see instructions in box at bottom).
Bake, turning chips halfway through cooking, for 30 to 35 minutes or until golden and crisp.
Notes
Serves 4 as a side.


Variation: Chilli and paprika chips: Replace thyme with 1/2 teaspoon mild paprika and add 1/2 teaspoon dried chilli flakes.


Storage and cooking tips: To freeze: Follow recipe to end of step 2. Place chips in a snap-lock bag. Seal to remove air. Freeze for up to 3 months.


To cook: Preheat oven to 200C/180;C fan-forced. Remove chips from freezer. Set aside for 5 minutes. Grease a large baking tray. Gently separate chips. Place on prepared tray. Bake, turning chips halfway through cooking, for 35 to 40 minutes or until golden and crisp. Serve.

The best roast potatoes

They are called the best roast potatoes for good reason. 


Ingredients (serves 4)
1kg  potatoes
2 tablespoons olive oil

Method
Preheat oven to 200°C. Peel potatoes and cut into 5cm chunks. Place into a large saucepan. Cover with cold water.
Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 15 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer).
Drain potatoes well. Return to saucepan over low heat until any remaining water evaporates. Shake saucepan vigorously to rough up surface of potatoes (this will make them crunchy when roasted). Alternatively, scrape surfaces of potatoes with a fork to create a rough texture.
Pour oil into a large roasting pan. Place roasting pan into oven for 5 minutes or until oil is hot. Working quickly, add potatoes to hot oil. Use tongs to turn potatoes to coat in oil, then return roasting pan to oven.
Roast potatoes for 40 minutes. Turn and roast for a further 30 minutes or until golden and crisp. Season with salt. Serve immediately.