Pepped Potatoes
Pepped Up Potatoes
Ingredients
1kg new season potatoes, scrubbed
4 tablespoons cooking oil
75g finely grated parmesan
1 small red onion
25ml cider vinegar
1 teaspoon castor sugar
2 finely chopped scallions
6 rashers streaky bacon ( preferably thin cut dry cure)
Few parsley leaves
Method
Boil the potatoes in their jackets until just cooked, drain and dry in pan over low heat. Cool and then cut into discs.
Finely slice the red onion. Simmer the vinegar with the sugar until dissolved and then pour over the onion. Season with a little salt and leave for an hour.
Set oven to 180oc and line a baking tray with parchment paper. Spread the parmesan all over and cook for about 10 minutes or until golden and bubbling. Cool.
Cook the bacon in a pan until crisp and golden, pat dry on kitchen paper and chop.
Heat the cooking oil in a large frying pan until hot and add the potatoes – don’t overcrowd the pan. Cook until golden on both sides.
Place on a platter. Scatter over the pickled onions and scallions. Drizzle over the chilli mayonnaise and scatter over the bacon pieces. Break the parmesan into shards and place on top. Garnish with parsley leaves and serve.
Chilli mayonnaise
Ingredients
2 egg yolks
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped red chilli or smoked paprika
150ml light oil such as a sunflower oil or local rapeseed oil
Salt and pepper to taste
Method
Place the egg yolks, vinegar and mustard in a jug and blend with a stick blender for a minute. Blend in the chilli, then slowly add the oil in a steady stream, blending all the time until incorporated. Season with salt and pepper to taste and place in a squeezy bottle.
Alternatively whisk half a teaspoon of mustard and a teaspoon of finely chopped chilli or smoked paprika into ready made mayonnaise or a mixture of mayonnaise and sour cream.
