This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Potatoes with bacon and herbs
The potatoes in this recipe are rolled in a slice of lightly cooked bacon with sage and bay leaves slipped in between.
They are then baked in the oven.
They are then baked in the oven.
56 K 4.7/5 (7 reviews)
1 hour
Easy
9.70 €
4 people
8 IngredientsLast modified on: November 14th 2018
200 g belly (streaky) bacon
500 g cooked potatoes
30 g 
10 
10 leaves 
2 tablespoons 
Times for this recipe
Preparation: 25 min.
Cooking: 35 min.
All in all: 1 hour
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Finely slice 200 g belly (streaky) bacon (if not already sliced) and lay out flat on a sheet of cooking parchment. Cook in the oven at 360°F (180°C) for 10 minutes.
This is just to lightly pre-cook the bacon, rather than cook it completely.
Leave the oven on after this.
This is just to lightly pre-cook the bacon, rather than cook it completely.
Leave the oven on after this.
Stage 2 - ⌛ 10 min.
Peel 500 g cooked potatoeses. You should have the same number of potatoes as bacon slices.
Stage 3 - ⌛ 5 min.
Cut a small slice off one end of each potato so that they will stand upright in the dish.
Stage 4
Butter a gratin dish.
Put a sage leaf and half a bayleaf on each potato, roll up in a slice of bacon and stand in the dish.
Put a sage leaf and half a bayleaf on each potato, roll up in a slice of bacon and stand in the dish.
Stage 5 - ⌛ 10 min.
Prepare all the potatoes like this, packing them tight together. Drizzle a little olive oil over.
Stage 6 - ⌛ 25 min.
Bake for 20 to 25 minutes.
Remarks
If possible, use herb olive oil, rather than ordinary, to drizzle over the potatoes before they go in the oven.
Keeping: Several days in the fridge, covered in plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 100 RDI=9 % | 180 RDI=30 % | 2,070 RDI=100 % | 8,690 RDI: 100 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 20 RDI=3 % | 270 RDI=10 % | 1,130 RDI: 10 % |
| Per person | 7 RDI=3 % | 20 RDI=2 % | 40 RDI=7 % | 520 RDI=30 % | 2,170 RDI: 30 % |
How much will it cost?
- For 4 people : 9.70 €
- Per person : 2.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
Like these other recipes: Baked Camembert with Walnuts, Gratin du Nord, Creamy artichokes, Baked salmon fillet, Röstis, ... See them all 58
Belly (streaky) bacon
Like these other recipes: Surf and turf club sandwich, Boulangère potatoes, Involtini-Style Filet Mignon , Potted meat (rillettes), Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 32
Butter
Like these other recipes: Chestnut moelleux, Madeleines, Corsican tarts, Cauliflower and chickpea purée, Gâteau Nantais, ... See them all 489
Bayleaf
Like these other recipes: Home-made doner kebab, Baker's chicken and potato tart, Provençal braised carrots, Onion fondue, Potato gratin with 3 cheeses, ... See them all 67
Other recipes you may also like
Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose. March 15th 201777 K4.3 1 hour 9 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012243 K4.3 35 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016481 K4.4 7 min.
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham. June 11th 2011319 K4 1 hour 10 min.
Chocolate cream
A very simple recipe with a really chocolatey taste. Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée. October 13th 2010281 K4.2 3 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.