Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 6 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1/2 cup sour cream
- 1 jalapeño chilli
- 2teaspoons coriander leaves
- 1/2 small red onion
- 1 corn cob
- 2tablespoons lime juice
- 1kilograms white washed potatoes
- 2 rashers bacon, rind removed
- 2tablespoons olive oil
Nutrition per serving
1120kJ / 268Cal
1120 Kilojoules or 268 Calories
13% of daily energy intake*
Protein
6.7grams
Fat
14.6grams
Carbs
27.0grams
Sugars
3.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 220°C. Place potato in a large saucepan, cover with cold water and bring to the boil. Boil for 10 minutes or until just tender when pierced with a fork. Drain well and cool.
Step 2 of 5
Toss potato and oil together in a large roasting pan. Arrange in a single layer and season well. Bake for 25 minutes.
Step 3 of 5
Turn potato over and scatter over bacon and corn. Bake for a further 15 minutes or until golden brown and crisp.
Step 4 of 5
To make the dressing, whisk all the ingredients together in a small bowl to combine. Season to taste.
Step 5 of 5
Transfer potato mixture to a large serving platter. Drizzle over dressing and scatter over jalapeño, onion and coriander leaves. Serve.
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