Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 2 cloves garlic, minced
- 2tablespoons sherry vinegar
- 30grams butter, chopped
- 1 cup frozen peas
- 8 small white bulb onions
- 3 rasher bacon, rind removed, chopped
- 2tablespoons olive oil
- 3tablespoons fresh thyme, leaves stripped
- 2kilograms small potatoes
Nutrition per serving
1360kJ / 325Cal
1360 Kilojoules or 325 Calories
16% of daily energy intake*
Protein
11.1grams
Fat
10.1grams
Carbs
41.2grams
Sugars
9.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Preheat oven to 200°C.
Step 2 of 7
Lightly grease a roasting pan and heat in oven for 5 minutes. Add potatoes and drizzle with oil. Roast for 10 minutes.
Step 3 of 7
Add onions and cook for 20-30 minutes or until potatoes are tender when pierced.
Step 4 of 7
Meanwhile, cook bacon in a frying pan for 5 minutes until crisp. Use a slotted spoon to transfer to a bowl. Set pan aside.
Step 5 of 7
Remove cooked potatoes from oven. Increase oven temperature to 220°C.
Step 6 of 7
Reheat bacon drippings in frying pan. Add garlic, thyme and peas and cook for 3 minutes. Return bacon to pan with sherry vinegar. Reduce heat to medium and cook for 2 minutes.
Step 7 of 7
Pour mixture over potatoes and dot with butter. Season well with salt and pepper. Return to oven for 5 minutes. Serve.
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