Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 small Rooster potatoes
  • 2 cloves of garlic
  • 1 tbsp dried Provence herbs
  • 2 tsp mustard
  • 75g smoked bacon pieces/lardons
  • 2 tbsp yoghurt
  • 3 tbsp chopped fresh herbs (mint and dill) + more for garnish
  • ½ red onion
  • Rocket salad
  • Salt and pepper
  • Olive oil
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Preparation time: 45 MIN Cooking time: 35-40 MIN
  1. Preheat the oven to 200°C. Cut the potatoes in half lengthwise. Add them to a bowl together with the chopped garlic, dried Provence herbs, mustard and 3 tbsp of olive oil. Season with salt and pepper and toss everything together until well coated.
  2. Arrange the potatoes on a baking tray covered with baking paper and place in the oven for 35-40 minutes, or until tender.
  3. Meanwhile, heat a large non-stick frying pan and add the bacon pieces. Fry until crispy and remove from the heat.
  4. Finely chop the mint and dill and add to the same bowl as before. Add the yoghurt and season with salt and pepper. Whisk together until well combined.
  5. Slice the red onion into thin rings.
  6. Assemble the platter with the roasted half potatoes, crispy bacon, rocket salad and thinly sliced red onion. Drizzle some olive oil over the potatoes and serve while hot.

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