Bacon, Honey and Mustard Roasties

Bacon, honey and mustard roasties using the incredible @albert_bartlett Original Rooster spuds!! Want to mix up your usual roastie recipe then look no further, we got you covered!

Cooking PotMETHOD

  1. Peel your Albert Bartlett Original Roosters and cut into large similar sizes (if they're too small they'll just crumble when in the oven).

  2. Into a pan of cold water, pinch of salt and turn the heat up. Once the water starts to bubble ever so slightly add in your beef stock and stir. Set your timer for 8 minutes, if fork tender, remove and drain the water, if they're not fork tender leave for another 2 minutes.

  3. Once drained, give those spuds a good fluff up and leave to steam dry. This will help the spud keep their shape in the oven.

  4. Whilst the spuds are drying you're going to cook off your bacon till nice and crispy, once crispy, remove and chop up into small bacon pieces. Into a small bowl add your mustard, honey and bacon bits. Give a good mix up.

  5. Pre heat your oven to 195°c (fan) and stick in your tray to get nice and warm. In a separate pan add you beef stock and get that piping hot. Remove the tray and load up your spuds then pour over that hot oil and also add in any extra bacon fat. Stick in the oven for 30 minutes.

  6. After your 30 minutes are up, take out the oven and give them a toss about, back into the oven for 10 minutes and repeat those steps until they're golden brown.

  7. When you're happy with the colour add in your bacon, honey & mustard mix, back into the oven for 10 minutes.

  8. Remove, get them plated up & GET THEM IN YOUR MOUTH & BE HAPPY!!!!!

This recipe was created and photographed by @fat.sam.eats

What you will need

Serves: 4

Preparation: 30 mins

Cooking: 90 mins

Albert Bartlett Original Rooster Potatoes
6 x rashers of streaky Bacon
2 x tbsp Whole grain mustard
50ml of Honey
Pinch of Salt
1 x Beef stock pot
Beef dripping (varies on how many spuds you have)
(Left over bacon fat)