55 mins
2kg Scotty Brand potatoes
4 cloves of garlic crushed
3 sprigs of fresh rosemary
0.5 tsp bicarbonate of soda
10 rashers of streaky bacon
100g brie cut into slices
Smooth cranberry sauce
Handful of chopped chives
Olive oil
Sea Salt flakes & black pepper
Peel the potatoes and cut into 4 / 8 depending on size.
Put potatoes in a large pot, cover with cold water. Add some salt & bicarbonate of soda & salt. Bring to the boil. Once boiled, turn heat down and simmer for 10 mins.
Add 8 tbsp of olive oil, garlic, rosemary & some salt to a large mixing bowl. Stir and set aside. Preheat oven to 220 degrees.
Drain the potatoes & leave to cool for 5 mins.
Toss the potatoes in the oil mixture. They will break up a bit but that's what you want!
Cover a large tray with oil and heat in the oven for 2 mins. Spread the potatoes out on the tray and return tray to oven.
Cook potatoes for 45 mins until crispy. Turn halfway / a few times near the end.
Fry the bacon in a pan until very crispy. Remove and cut into small pieces.
Add cooked potatoes to an ovenproof dish. Top with bacon bits and sliced brie. Pop in oven for a minute or 2 to melt the brie.
Finish it off with a sprinkle of chives & drizzle the cranberry sauce on top.
This recipe was created & photographed by Sarah Eats Glasgow.
