Bacon tapas with sea salt potatoes

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 kg small new potatoes
  • 4 TABLESPOONS Olive oil
  • 7-10 Tbsp 1 1⁄2 Tsp sea salt
  • 2 Garlic cloves
  • 7-10 Tbsp salt, pepper
  • 300 g Whole milk yoghurt
  • 2 TABLESPOONS mayonnaise
  • 8 large ones with almonds
  • 7-10 Tbsp stuffed olives
  • 16 discs Bacon (breakfast bacon)
  • 16 (approx. 100 g) dried soft tomatoes
  • 1 collar Chives
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salad leaves and olives
  • 16 wooden skewers

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash potatoes thoroughly and dab dry. Mix with olive oil and 1 tsp. coarse salt. Place on a baking tray. Bake in a hot oven for 45-55 minutes until done.

  2. 2

    For the dip, peel the garlic, chop coarsely, sprinkle with a little salt and crush with a fork. Mix yoghurt, mayonnaise and garlic. Season to taste with a little salt and pepper.

  3. 3

    Wrap 1 bacon slice around each olive. Wrap each 2 dried tomatoes with 1 slice of bacon. Wash chives, shake dry and cut into coarse rolls.

  4. 4

    Heat the oil in a pan. Fry the bacon olives and bacon tomatoes until crispy, turning them over. Put on skewers and arrange on salad leaves with olives. Remove potatoes from the oven, season again with 1⁄2 tsp. coarse salt and sprinkle with chives.

  5. 5

    Serve the potatoes and aiolidip with the skewers.

Nutrition Facts

KCAL
630 kcal
CARBS
41 g
FATS
43 g
PROTEINS
16 g