Potato salad roasties

Food and Travel (UK) - - Contens -

SERVES 4

400g left­over Scandi potato salad (see recipe, above) 2tbsp olive oil

150g rash­ers of streaky ba­con or pancetta, chopped

Pre­heat the oven to 200C/400F/ Gas 6. Tip the left­over potato salad into a roast­ing tin, driz­zle with the oil and roast for 30 min­utes. Turn and scat­ter with the ba­con bits and roast for a fur­ther 25-30 min­utes un­til crispy.

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