SAVOURY POTATOES
This dish has a decidedly sour-sweet
taste and only works if the potatoes have a dense flesh.
Serves 6
-
2 lb (900 g) potatoes, boiled in their
skins
-
3 oz (75 g) smoked, streaky bacon
-
1 tbs plain flour
-
1 tbs sugar
-
1/2 pt (275 ml) stock
-
4 tbs wine vinegar
-
Pinch of pepper
-
Skin and dice the potatoes. Dice bacon
and fry in a large non-stick pan.
-
When the bacon begins to crisp mix in the
flour and sugar and brown well.
-
Pour in the stock, allow to bubble and
then add the potatoes. Add the wine vinegar and pepper.
-
Cook for 5 minutes, rest for 5 minutes
and serve.
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