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)
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
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"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."