Ingredients

• 2 lb (900g) baby potatoes
• 2tbsp olive oil
• Sprig of fresh rosemary
• 8oz (225g) streaky bacon (optional) cut into strips
• 4 spring onions sliced
• 5fl oz (150ml) sour cream

Method

• Set oven at 200C / 400F / Gas 7
• Blanch potatoes in boiling water for 5 mins & drain
• Heat oil in roasting tin
• Add potatoes & rosemary & roast for 20 mins
• Fry bacon in heavy-based frying pan till crispy
• Add spring onions & fry for 30 secs
• Drain oil from potatoes and sprinkle bacon & onions over them
• Pour sour cream on top season to taste with salt and pepper & serve hot or cold.