Maple & Whisky-glazed Potatoes with Smoked Bacon & Ginger

METHOD

1. Cut the potatoes in half and simmer in lightly salted water until three quarters cooked. Drain them carefully into a colander and allow to cool until hand manageable.

2. Cut each rasher of bacon in half – 1 half rasher per each half potato. Wrap each potato in the bacon and hold the bacon in place securely with a cocktail stick.

3. Brush the potatoes/bacon very lightly with the olive oil and place them carefully on the grill or a pre-heated BBQ.

4. Allow the bacon to crisp up and the potato edges to char lightly.

5. Meanwhile combine the maple syrup, whisky, ginger and chilli flakes together.

6. Just before the potatoes are ready to come off the BBQ or out of the grill, dip your brush in the sticky whisky marinade and dab each potato with the marinade. Allow the potatoes to cook for a further 1-2 minutes.

7. Remove the glazed potatoes and place onto a serving plate, drizzle with some of the marinade then sprinkle with parsley, spring onions and a few flakes of sea salt.

TOP SERVING TIP: Sweet, smoky, salty and spicy! Perfect for sharing with friends at a summer party.

Recipe created & photographed by @bigpeatwhisky

What you will need