This recipe was born out of frustration. We had just moved in to old, dilapidated, renovation project of a house. My kitchen was nothing more than sad, empty room with a Belfast sink in a cupboard on the wall. The room needed lots of work before I could even think about the luxury of installing a cooker.
But, as my mum used to frequently tell me, you have to make the best of what you’ve got . . . and she was right. I had a room (albeit) a bit depressing, I had a combi microwave (which meant I could at least bake), I had an electric steamer (although I kept over steaming and my vegetables were a bit on the soft side) but all in all I did have the equipment to cook . . . . All I need was the imagination!
680 g potatoes, peeled and cut into small dice
1 large onion, roughly chopped
112 g smoked streaky bacon rashers, cut into small pieces
2 tablespoons olive oil
salt and black pepper
Preheat the oven to 180C/Gas 4.
Par-boil the potatoes for 3-4 minutes. Drain well.
Place the onion and bacon in a large bowl. Tip in the pots and season with a little salt and plenty of black pepper.
Add the oil and toss gently until well coated.
Tip into a small roasting tin and bake in the oven for 45-60 minutes, turning over half way, until the potatoes are
cooked and everything is nicely browned. Serve.