Ingredients
- A packet of rindless smoked streaky bacon (250g)
- 16 cooked baby potatoes
- 2tsp jerk seasoning
- 1 tub of light sour cream (200g)
- 1tsp horseradish
- 2tbs chopped chives
- 1 large / 2 small butterhead lettuce (washed and patted dry)
1 Set the oven to 190 degrees.
2 Lay the bacon out on a roasting tray and cook until crisp, then lift off on to a kitchen towel.
3 Put the potatoes on the roasting tray, turn them in the residual bacon fat and crush with a fork until they are flat and even. The flatter they are, the crispier they will be. Dust the potatoes with the jerk seasoning and bake for 20-25 minutes until crisp.
4 Meanwhile, mix the sour cream with the horseradish and chives then put into a nice presentation bowl.
5 Lay the lettuce on the base of another platter or bowl, place the dish of sour cream in the middle, then arrange the warm potatoes and bacon on top.
