These are not your normal, run the mill baked potatoes. I love to have a really crispy, skin on baked potatoes with a soft, fluffy centre that explodes with taste when it gets into my mouth. This is perfect for those who are lactose intolerant, as there are no cheese or sour cream in this recipe. To get the rich taste, a good splash of pork lard is added. Not only does it bring along a wallop of flavour, it also helps to give the potatoes a crispy crust!
Ingredients
2 of whatever different potatoes you can find.
zest of 1 orange
1 teaspoon of coarse black pepper
10 cloves of garlic
4 rashes of bacon, chopped
3 stalks of sage, roughly chopped
5 tablespoons of pork oil
Method
Parboil the potatoes
Press the boiled potatoes to give it extra surface area. This is to make sure that there is more of the crispy crust when you bake them.
Generously coat the smashed potatoes with pork oil, put them on a tray and bake them for about 30mins on medium heat
On a hot pan, fry the garlic and bacon bits until golden brown.
When the 30mins are up, add the garlic, bacon bits, orange zest, black pepper and sage to the potatoes and bake for another 10mins.
The dish is ready to be served when you smell the aroma of sage and orange.
I just love the crispy skin and the fluffy texture of this dish. The orange zest, bacon and sage brings a christmassy feel to this dish. It goes on famously well with a slab of roasted pork belly.
Enjoy!
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