Crispy Hot Potato Salad

Serves 4

Time 45 minutes

Ingredients

800g new potatoes, roughly chopped (or ratte potatoes) 

1 thyme sprig 

100ml vegetable oil

Finely chopped fresh parsley 

4 thinly sliced spring onions 

3 tbsp hot chilli oil

100g bacon, streaky 

1½ tsp smoked paprika 

1 red chilli, long deseeded and finely chopped

200ml kewpie mayo

1 lemon, juiced 

Method

Bring a pot of water with the sprig of thyme to the boil before adding chopped potatoes to it. Cook them until tender and then drain and cool them down slightly. 

Preheat your oven to 200°C. Place your oven tray in the oven to preheat the tray and get it nice and hot, add the vegetable oil to the tray to heat up as well. Add potatoes to the tray and roast for about 45 minutes to an hour depending on your oven, you want them looking nice and crispy all over. 

Whilst potatoes are cooking, toast of in a dry pan on a medium heat the smoked paprika for 2 minutes before combining it with red chilli, parsley, spring onions, 1-2 tbsp of hot chilli oil, kewpie mayo and lemon juice together, set aside until needed. Reserve some spring onions for garnish.

Sautee your chopped bacon in the same pan over a medium heat adding no extra oil, you want to render down the fat and get a crisp on it. Set aside again.

Once your potatoes are ready, season with salt to taste. Get a large serving bowl and add your chilli mayo dressing first, then your hot potato. Top it with the reserved spring onions, bacon and a little more chilli oil.