|Sat Fat 2.4g||12%|
For this recipe, start by chopping the raw potatoes into 1cm pieces.
Then, add the potatoes to a pan of salted water and boil until cooked. Remove from the pan and drain. Once the excess water is removed, season the cooked potato well with salt and black pepper.
Heat the oil in a large frying pan over a high heat. Add the potatoes to the pan, spread out and resist the urge to move them about until they’re crispy on the underside. When all sides have crisped up, remove from the pan with a slotted spoon and put to one side.
Add the bacon lardons. Once crispy, remove from the pan and set aside.
Turn the heat to low and add the onion, cooking for 5 mins until softened before adding the cabbage. Cook until everything is soft, about 10 minutes. Return the potatoes and lardons into the pan, turn up the heat and toss for several minutes so that the potatoes are heated through.
Tip the cheddar in and toss again to melt the cheese. Serve immediately.
300g Rooster potatoes, chopped into 1cm pieces
100g bacon lardons
½ onion, chopped
100g shredded cabbage (use a mandolin if you have one)
50g cheddar, grated
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have you coming back for more! Perfect for when you'd like to serve something a little out of the ordinary.
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
This campaign was originally produced in the framework of a programme co-financed by the European Union