Original Rooster Potato Cubes with Bacon and Herb Crumbs

This is a perfect side dish if youÂ’re looking for something a little bit different.

Cooking PotMETHOD

  1. Place the Original Rooster potatoes into a saucepan, cover with cold water and add a little salt to season.

  2. Bring to a simmer and cook until the potatoes are almost done.

  3. Drain in a colander and leave to dry.

  4. Mix together the herbs, egg whites, crumbs and season with salt and pepper.

  5. Coat the potatoes in the crumb mix.

  6. Heat a dry non-stick frying pan and fry the bacon for 3 to 4 minutes until golden and crisp.

  7. Remove the bacon and place onto some kitchen towel to drain.

  8. Wipe the pan clean, put onto a high heat and add the vegetable oil.

  9. Fry the potatoes until golden all over, add the bacon, toss together and serve.

What you will need

Serves: 4

Preparation: 10 mins

Cooking: 15 mins

750g small Albert Bartlett Original Rooster Potatoes (washed and cubed)
4 tbsp chopped herbs (parsley, chives, tarragon and marjoram)
100g fresh white breadcrumbs
125g smoked streaky bacon (cut into small pieces)
3 tbsp vegetable oil
1 egg white (lightly beaten)

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