METHODPre heat your oven to 190 degrees.
Start by par boiling the Jersey Royal Potatoes in salted water for 8 mins, until you can pierce a knife through (but not too soft).
Drain the potatoes, and spread evenly onto a parchment lined baking tray.
With a ramekin or glass, carefully put pressure onto the potatoes to squish and flatten them slightly, repeat to them all.
Drizzle so we olive oil over them, coated well and bake for 20 mins.
Whilst they are in the oven, make a mix of butter, one grated clove of garlic and the parmesan.
Remove the potatoes after the 20 mins and spread half a teaspoon of the butter mix onto each potatoes, pop them back in for a further 25 mins.
Start to fry your smoked bacon lardons until nice and crispy.
Whilst that’s continuing to bake, mix in a ramekin, sour cream, the chives, other grated clove of garlic, salt and pepper and the smoked crispy bacon bit. Mix all together.
Remove the potatoes, serve onto a board with the dip in the centre, sprinkle over some more chives and Parmesan if you wish and enjoy!
Serves: 2
Preparation: 20 mins
Cooking: 55 mins
400g Albert Bartlett Jersey Royal Potatoes
200g smoked bacon lardon
2 tablespoon fresh or dried chives.
2 cloves of garlic
Heaped tbsp of butter
150 ml sour cream
Salt & Pepper
2 tbsp olive oil.
Handful of grated Parmesan cheese.