An easy and really moreish little appetiser: oven-baked salted potatoes with a rich herb cream and crumbled bacon, – perfect finger food to serve with drinks.
They are very simple to make, and they taste ridiculously good.
Allow 2-3 per person if there are other appetisers, – but be prepared for many to eat more 😉
Potatoes with herb cream and bacon
A recipe for an easy and delicious appetiser of oven-baked potatoes, herb cream and crumbled bacon.Depending on how many kinds of appetisers you are serving, allow about 2-3 per person.
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Ingredients
Potatoes
- 20 small potatoes, bite-sized
- 80 g bacon
- Oil
- Salt
- Finely chopped spring onion and chives, to top
Herb cream
- 100 ml crème fraîche
- 2 tbsp mayonnaise
- 1 handful fresh herbs, – parsley, chives, tarragon or similar (ideally a mix)
- Salt and pepper
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Method
Potatoes
- Scrub the potatoes clean and pat them dry with a tea towel.
- Toss them in a little oil and spread them out on a baking tray lined with baking paper, – season with salt.
- Bake the potatoes in a preheated oven at 180°C, conventional oven (top and bottom heat), for about 30-40 minutes.
- Leave the potatoes to cool on the worktop.
- Meanwhile, fry the bacon in a frying pan until crisp, then let it drain on a little kitchen paper.
Herb cream
- Mix the crème fraîche, mayonnaise and finely chopped herbs, – the dressing should be packed with herbs, so add a generous handful.
- Season the dressing to taste with salt and pepper.
Serving
- Finely chop the bacon.
- Cut a cross in the top of each potato and squeeze it gently so it opens up.
- Place a dollop of herb cream in each potato and top with the finely chopped bacon, chives and spring onion.
Nutrition
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