ANDREW FAIRLIE'S RECIPES

SERVES 4

INGREDIENTS

750G Small Rooster Potatoes washed and cut into 1cm cubes. 
4 tbs Chopped herbs, parsley, chives, tarragon and marjoram 
100g Fresh White Breadcrumbs 
125g Smoked Streaky Bacon Cut into small pieces 
3tbs Vegetable oil 
1 Egg White lightly beaten

METHOD

Place potatoes into a saucepan, cover with cold water, add a little salt to season. Bring to a simmer and cook till potatoes are almost done. Drain in a colander and leave to dry. Mix together the herbs, whites, crumbs and season with salt and pepper. Coat the potatoes in the crumb mix. Heat a dry non stick frying pan and fry the bacon for 3 to 4 minutes until golden and crisp. Remove the bacon onto kitchen paper to drain. Wipe the pan clean, put onto a high heat and add the vegetable oil. Fry the potatoes till golden all over, add the bacon, toss together and serve.