Ingredients
- 16 small new potatoes
- 2 tbsp sunflower oil
- 2 tsp fresh rosemary, chopped
- 4 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 8 rindless rashers streaky bacon
- seasoning
- thick Greek yogurt, to serve
Method
- Preheat the oven to 200C/400F/Gas 6. Toss the potatoes in the oil, rosemary, spring onions, garlic and seasoning. Cut the bacon in half lengthways and wrap each strip around a potato. Toss the potatoes in the herb mixture again to coat them evenly.
- Arrange the potatoes in one layer in a roasting tin and bake for 40-50 minutes until crisp and golden. Just before serving, split each potato and add a dollop of yogurt and some black pepper.
Notes
These crunchy potatoes go well with grilled meat and fish. They can be partly cooked in the oven, then threaded on to skewers and finished off on the barbecue.