Ingredients
Units
Scale
- 8 medium potatoes
- 4 rashes bacon
- 3 sprigs rosemary
- 100 g butter (ghee or coconut oil)
- Salt & pepper (to season)
Instructions
- Preheat your oven to 180°C and grease an ovenproof baking dish. Peel the potatoes and cut them into 3mm slices. If you have a mandolin, use it – this will help to speed up the job. But I did this one with just a knife so please, please don’t feel you need a fancy tool to make it look ace.
- Arrange the potatoes in a ring around your baking dish ensuring they are packed close together – you don’t want any gaps.
- Finely dice the bacon and sprinkle over the potatoes. Sprinkle with the 1/2 the rosemary, dot with the butter and season well with salt and pepper. Bake in the oven for an hour or until the potatoes are tender underneath and crisp on top.
- Sprinkle the remaining rosemary on top and serve it as part of your Christmas lunch for $99.
Notes
- Typically, potato bake relies on cream and fats for flavour. This version looks beautiful and draws all its taste from the rosemary and bacon – a perfect match for potato.
- Prep Time: 15 minutes
- Cook Time: 1 hour
