This onion and bacon-packed side is a classic French potato dish from the Lyon regions of France. Serve alongside your favourite meat or vegetarian meal.
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Ingredients
Method
1.Place potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 10 minutes, until just tender. Drain and cool before chopping roughly.
2.Heat 1 tablespoon oil in a frying pan on medium-high. Cook bacon, onions and garlic for 5 minutes, until onion begins to brown and bacon is crisp. Transfer to a plate.
3.Wipe out frying pan with paper towel. Return pan to high heat with remaining oil. Add potatoes and cook for 10-15 minutes, tossing frequently, until lightly coloured and crisp.
4.Stir in bacon mixture and cook for 2 minutes, until warmed through. Toss through mint just before serving.
