Ingredients
- 2 large Rooster potatoes, peeled
- 2tbsp sunflower oil
- 125g packet smoked bacon lardons
- 2 Little Gem lettuce
- 2tbsp Parmesan
- FOR THE RANCH DRESSING:
- 2tbsp mayonnaise
- 2tbsp yogurt
- 2tbsp buttermilk
- 1 small clove of garlic, crushed
- 2 spring onions (optional)
- A little fresh dill (optional)
1 Cut the potatoes into 1cm dice. Heat the sunflower oil in a pan or a wok, then add them and cook over a medium heat. Cook for 10 minutes or so, until they start to soften, then add the bacon.
2 Continue to cook, turning the mixture intermittently, until the potatoes are cooked and the bacon is crisp.
3 Meanwhile make the ranch dressing by mixing everything together.
4 Wash and pat dry the Little Gem lettuce.
5 Drain the potatoes and bacon on some kitchen paper and arrange on a plate with the dressing and Parmesan on top.
