Potatoes with bacon and sage

Potatis med bacon- och salvia

Roast potatoes with bacon and sage

This is a very simple dish that goes well with a number of Swedish dishes, especially pork. It is fairly international and has many variations. Garlic is often added and different herbs can be used.

This dish is often made with bacon lardons, but I find they can become hard and so I prefer to use streaky bacon folded and cut into short strips. The bacon becomes nice and crisp without becoming chewy.

Sometimes I use pancetta instead of streaky bacon. The spices used in curing it can enhance the dish, but for most Swedish dishes I prefer the more neutral taste of bacon. John Duxbury



•  With new potatoes, simply scrub the potatoes and dice. There is no need to par-boil them.

•  Try roasting the potatoes with lemon rind and thyme instead of bacon and sage. Especially good with barbecued fish.


450 g (1 lb) potatoes, peeled and diced
½ tsp   salt
6   rashers of thin streaky bacon
4-6   small shallots. peeled
2-3   sage leaves, torn into small pieces
    freshly ground black pepper
1 tbsp   olive oil


1. Preheat the oven to 220°C (425°F, gas 7, fan 180°C).

2. Put the potatoes into a pan of salted water and bring to the boil. Simmer for 3 minutes, then drain and allow to dry.
When the potatoes are dry put them in a roasting tray.

3. Fold the streaky rashers in half and then in half again so that they are four rashers thick. Using a pair of kitchen scissors, cut them into ½ cm (¼”) lengths.

4. Add the bacon strips, shallots and sage leaves. Season with freshly ground black pepper. Drizzle with olive oil and then toss the potatoes in the oil to ensure that they are coated in oil.

5. Roast for 40 to 50 minutes, giving them an occasional good shake.

6. When a nice golden colour, pat them dry with kitchen towel and transfer them to a serving dish. (Don’t cover the dish because the steam will make the potatoes lose their crispness.)


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