MEDITERRANEAN HASSELBACKS WITH BACON CRUMBS

- METHOD -

Preheat your oven to 200˚C. Wash and dry the potatoes. Place two chopsticks on either side of a potato lengthwise. Use a very sharp paring knife to cut narrow slices across the width of the potato, stopping 1cm short of the bottom. (The chopsticks will stop the knife and prevent you from cutting all the way through.)

If you are using them, cut each bay leaf in half and wedge half a leaf in each of the potatoes. Heat a roasting dish or saucepan that can go both on your stovetop and in the oven, and add the olive oil, butter and crushed garlic cloves. Add the potatoes, toss to coat and sauté gently for a minute. Remove from the heat and sprinkle the potatoes with Cape Herb & Spice Mediterranean Roasts Rub seasoning. Place a few slices of streaky bacon on the side and pop it in the oven.

Check it after 15-20 minutes and remove the bacon as soon as it is nicely browned and super crispy. Spoon all that lovely bacon-flavoured fat over the potatoes and return them to the oven to roast until cooked through. To make bacon crumbs, chop the bacon into fine bits with a large chef’s knife or simply pop into your food processor.

Serve the potatoes right away topped with the crispy bacon bits - yum! 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za