Kevin's buttery potato scales & bacon tarts: Today

Ingredients

Serves: 4

• 1 packet of puff pastry, thawed naturally
• 8 baby potatoes, salad potatoes
• 70g smoked streaky bacon
• 1 onion, sliced
• 2 garlic, sliced
• 1 tsp dry sage
• 50g butter
• 2 tbsp Parmesan, optional
• Sea salt and pepper
• Crème fraiche to serve

Method

Preheat the oven to180C/350F/Gas Mark 4.

Place the potatoes in a saucepan with some water, salt and rosemary. Bring to the boil and simmer for 20-30 minutes until the potatoes are cooked through. Remove from the heat and set aside to cool down.

In the meantime, in a sauté pan over medium heat, sauté the the bacon pieces with the onion, and garlic and herbs.

Add the butter and let the butter foam until a brown butter is achieved. Remove from the heat.

Remove from the heat once cooked. Roll out some of the puff pastry and cut out a rectangle of 15x10 cm or larger if desired and transfer on baking tray lined with non-stick baking paper.

Lay the potato slices on the flat discs, and drizzle with bacon and onion mixture. Spooning the butter too to add extra flavours. season with a little black pepper and sea salt.

Bake for 15-18 minutes or until the pastry is golden brown and crispy. Remove from the oven and slice into bit size. Serve warm with some crème fraiche and herbs.