Baby new potatoes wrapped in bacon with harissa cheese dip
- baby new potatoes 500g, (see notes below)
- soft cheese 180g
- rose harissa 2 tbsp
- chives 6-8, very finely snipped
- smoked streaky bacon 10 rashers, halved lengthways
- vegetable oil for frying
Soak 18 small wooden skewers in cold water for 30 minutes or use metal skewers.
Cook the new potatoes in a pan of boiling salted water for 15-20 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, and 1-2 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.
This article adapted from this site