The Ultimate Breakfast Potatoes

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Here I'll show you how to spruce up a packet of store bought ravioli with this dreamy, creamy garlic sauce! Chris x

The Ultimate Breakfast Potatoes | Serves 4



1.6lb / 750g Maris Pipers or Russets, peeled & diced into small bite sized chunks
4 cups / 1 litre Chicken Stock
1/2 cup / 120ml Vegetable Oil
4-5 strips of Bacon, finely diced
1 small Onion, finely diced
1 clove of Garlic, finely diced
1 tsp Salt, plus more to taste
Black Pepper, to taste


Place potatoes in a large pot and pour in chicken stock (enough to comfortably cover them). Add 1 tsp salt then bring to a boil until just about knife tender. Drain (don't rinse) then leave in the colander to steam dry. Preferably until they completely stop steaming, but a minimum of 5mins. Shake the colander to rough the edges on the potatoes.

In a large pan over medium heat add diced bacon and fry until it begins to crisp. Add in onion, fry until it starts to soften/lightly brown then add in garlic and fry for 1-2mins longer. Remove from pan.

Pour 1/2cup / 120ml oil into the pan. Turn onto a high heat, and when the oil is nice and hot carefully add the potatoes. Fry the potatoes, tossing somewhat frequently until deep golden and crispy (this can take 15mins+, depending on the size of your spuds).

Discard excess oil, then incorporate the bacon/onion/garlic mix. Season to taste with salt and black pepper then serve up and enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post:


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