These crispy little potato cubes are an amazing side dish, but there are nights when they might just be your whole meal. Sticky and crisp with salty cheese and sweet honey, these potatoes prove that there’s nothing humble about a spud.
- 4 Desiree (or red skin) potatoes, peeled and cut into 2cm/¾in cubes
- 1 garlic bulb
- 1 tbsp sunflower or other light oil, plus extra for drizzling
- 3 rashers streaky bacon, cut into pieces
- 2 tbsp runny honey
- pinch chilli flakes
- feta, for crumbling
- chopped parsley, to garnish
Put the potatoes in a saucepan and cover them with cold water, adding 1 tbsp salt. Bring to the boil and cook for 7-8 minutes, or until tender. Drain the potatoes and leave to steam dry for 10 minutes.
Preheat the oven to 220C/200C Fan/Gas 7.
Place an oven tray with a layer of oil into the oven to heat up for 10 minutes.
Place the garlic onto a square of foil and drizzle with a little oil to coat. Wrap up the garlic in foil so it is sealed.
Place the cooked potatoes and the garlic on the hot tray and roast for 30 minutes. Give the potatoes a stir and roast for a further 10-15minutes, or until they are crisp and golden brown all over.
When the potatoes are nearly done, cook the bacon in a frying pan until crisp and browned all over.
Add the honey and chilli flakes, and stir together.
Drizzle the bacon and honey over the crisp potatoes and squeeze out a few soft cloves of the roasted garlic from their skins to stir in (how many is entirely up to you). Toss together so the potatoes are well coated.
Crumble over the feta and parsley and serve.