These little potato boats are roasted to crispy perfection, slathered in a herby yoghourt dressing. They’re joined by sweet maple bacon with a kick of black pepper.
Serves 4 
50mins For the potatoes:
2lbs small rooster potatoes, halved lengthwise
2 garlic cloves, peeled and finely chopped
A few fresh thyme sprigs
A few fresh rosemary sprigs, finely chopped
1 teaspoon dijon mustard
4 tablespoon olive oil, plus extra for drizzling
Sea salt and freshly ground black pepper
For the bacon:
8 slices bacon
3 tbsp maple syrup
For the dressing:
2 tbsp plain greek yogurt
2 garlic cloves minced or pressed
2 tablespoons chopped fresh chives plus more for garnish
2 tablespoons chopped fresh dill plus more for garnish
1-2 tsp hot sauce
For the pickled red onion:
1 red onion
Juice of 1 lemon
1 tbsp salt
For the potatoes:
1kg small rooster potatoes, halved lengthwise
2 garlic cloves, peeled and finely chopped
A few fresh thyme sprigs
A few fresh rosemary sprigs, finely chopped
1 teaspoon dijon mustard
4 tablespoon olive oil, plus extra for drizzling
Sea salt and freshly ground black pepper
For the bacon:
8 slices bacon
3 tbsp maple syrup
For the dressing:
2 tbsp plain greek yogurt
2 garlic cloves minced or pressed
2 tablespoons chopped fresh chives plus more for garnish
2 tablespoons chopped fresh dill plus more for garnish
1-2 tsp hot sauce
For the pickled red onion:
1 red onion
Juice of 1 lemon
1 tbsp salt
