Roast Potatoes with Bacon & Peas
Ingredients
- 2 cloves garlic, minced
- 2 tbs sherry vinegar
- 30g butter, chopped
- 1 cup frozen peas
- 8 small white bulb onions
- 3 rasher bacon, rind removed, chopped
- 2 tbs olive oil
- 3 tbs fresh thyme, leaves stripped
- 2kg small potatoes
Method
- Preheat oven to 200°C.
- Lightly grease a roasting pan and heat in oven for 5 minutes. Add potatoes and drizzle with oil. Roast for 10 minutes.
- Add onions and cook for 20-30 minutes or until potatoes are tender when pierced.
- Meanwhile, cook bacon in a frying pan for 5 minutes until crisp. Use a slotted spoon to transfer to a bowl. Set pan aside.
- Remove cooked potatoes from oven. Increase oven temperature to 220°C.
- Reheat bacon drippings in frying pan. Add garlic, thyme and peas and cook for 3 minutes. Return bacon to pan with sherry vinegar. Reduce heat to medium and cook for 2 minutes.
- Pour mixture over potatoes and dot with butter. Season well with salt and pepper. Return to oven for 5 minutes. Serve.
