Peel potatoes, cut into quarters/chunks of roughly equal size. Place in a pot of water and bring to the boil. Remove and drain when potatoes are cooked through.
Place approximately half the olive oil in a pan and add the chopped garlic. Cook over medium-low heat until the garlic sizzles and begins to colour. Do not let it brown.
Cook the bacon until crispy. Pat dry with kitchen roll to remove excess grease. If not using pre cut lardons cut up the bacon into equal sized pieces when cooled.
Add the remaining olive oil and garlic, salt, paprika, cumin and cayenne pepper to the potatoes and mash them. Check seasoning is to your taste. (tip: add a little of the olive oil to begin and add more if you feel it is needed. The mashed potato can get a little oily and wet if you use too much olive oil.)
Place in serving dish and top with bacon pieces.
Fantastically delicious comfort food, ideal as a side dish or as a meal on its own.
800g potatoes (such as Rooster)r
50ml olive oil, or more to taster
4 cloves garlic (finely chopped)
salt & black pepper, season to taster
1 teaspoon paprikar
1/2 teaspoon ground cuminr
1/4 teaspoon cayenne pepperr
4/6 slices thick bacon (or c.150g lardons if you can get them)
Soy, honey and ginger combined with the darker meat from the thigh make this a dish rich in flavour, perfect for a midweek family meal.
Low sat fat
Want to make your own potato gnocchi? We have the perfect recipe here, adding sage, pancetta and pesto for a delicious meal.
Fondant Potato with Poached Salmon and easy Beurre Blanc
Master your french culinary skills with this indulgent fondant potato and poached salmon recipe. Served with an easy Beurre Blanc sauce, this tasty dish is perfect for enjoying yourself or impressing your friends!
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.