This recipe for baby new potatoes wrapped in bacon with harissa cheese dip also appeared in the July 2018 Olive magazine. Everything about the recipe appealed...potatoes, bacon and a dip...yum! The potatoes are lovely and tender, wrapped in crispy bacon and complimented with a spicy cheesy dip...what could be better?!
It's a great recipe to enjoy finished off on the barbecue when the sun is shining or can be finished on the hob in a large frying pan if the weather isn't being so kind!
Tips
- Some baby new potatoes can be quite large – make sure you pick ones that are all similarly sized.
- See step 5 – the potatoes wrapped in bacon can be cooked on the hob or barbecue.
- I love crisps and dip, so if you've got any dip leftover it's the perfect way to use it up!
- This baby new potatoes wrapped in bacon with harissa cheese dip recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 20 baby new potatoes (see Tips)
- 180g soft cheese
- 1 to 2 tbsp rose harissa (depending on how hot you like it)
- 6 to 8 chives, very finely snipped
- salt and freshly ground black pepper
- 1 to 2 tbsp warm water
- 10 rashers smoked streaky bacon, halved lengthways
- vegetable oil, for frying
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Instructions
- Soak 20 small wooden skewers in cold water for 30 minutes or use metal skewers.
- Meanwhile, cook the new potatoes in a pan of boiling salted water for 15 to 20 minutes or until tender to the point of a knife, then run under cold water to cool. Drain, then tip onto kitchen paper to dry.
- Whip the soft cheese with the rose harissa, chives and a generous seasoning of salt and pepper. Add 1 to 2 tbsp of warm water to thin down the cream cheese to a dip-like consistency.
- Lay out the strips of bacon and season, then roll each potato in a strip of bacon. Skewer each potato through the bacon.
- Heat a large frying pan over a medium heat or cook over indirect heat on a BBQ. Drizzle a little oil onto each potato, then fry for about 5 minutes on all sides until the bacon is crisp and well-browned. Serve them with the harissa cheese dip on the side.
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Baby New Potatoes Wrapped in Bacon with Harissa Cheese Dip
Ingredients
- 20 baby new potatoes see Tips
- 180g soft cheese
- 1 to 2 tbsp rose harissa depending on how hot you like it
- 6 to 8 chives very finely snipped
- salt and freshly ground black pepper
- 1 to 2 tbsp warm water
- 10 rashers smoked streaky bacon halved lengthways
- vegetable oil for frying
Instructions
- Soak 20 small wooden skewers in cold water for 30 minutes or use metal skewers.
- Meanwhile, cook the new potatoes in a pan of boiling salted water for 15 to 20 minutes or until tender to the point of a knife, then run under cold water to cool. Drain, then tip onto kitchen paper to dry.
- Whip the soft cheese with the rose harissa, chives and a generous seasoning of salt and pepper. Add 1 to 2 tbsp of warm water to thin down the cream cheese to a dip-like consistency.
- Lay out the strips of bacon and season, then roll each potato in a strip of bacon. Skewer each potato through the bacon.
Notes
- Some baby new potatoes can be quite large – make sure you pick ones that are all similarly sized.
- See step 5 – the potatoes wrapped in bacon can be cooked on the hob or barbecue.
- I love crisps and dip, so if you've got any dip leftover it's the perfect way to use it up!
- This baby new potatoes wrapped in bacon with harissa cheese dip recipe is easily adapted if you’re cooking for less or more people.
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