Spiced Baby Potatoes with Bacon and Dill

Ingredients

• Russet potatoes

  Flesh and skin, baked

  7 potato small or 966g

• Bacon

  Raw, cured pork

  9 oz or 255g

• Paprika

  Spices

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander seed

  Spices

  2 tsp or 4g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Dill

  Fresh

  3 sprig or 0.6g

Directions

1. Preheat oven to 350 degrees F.
2. Place the potatoes in a pan, cover with water, and bring to a boil. Immediately remove from heat, cover, and let stand 10 minutes. Drain par-boiled potatoes and place back in the pan. Heat for 3 minutes over medium to steam dry.
3. Add chopped bacon to a cold pan over medium heat and fry until almost crispy.
4. Add the spices and cook for 1 minute.
5. Halve the potatoes and add to the pan with the bacon and spices and toss to coat well, add the remaining olive oil if the mix is a little dry.
6. Season with salt and pepper.
7. Remove from the heat and add the dill.
8. Toss to combine.
9. Take two large pieces of foil, tip the potato mix in centre of the foil and fold to create parcel.
10. Place the sealed parcel in the oven and cook for up to 30 minutess or until the potatoes are cooked through and slightly crispy.

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