A homemade bechamel sauce coats pops of salty bacon, silky onion, earthy spinach, green peas & oven roasted baby potatoes. Spiced with paprika and garnished with herbaceous fresh parsley. You’ll never make potato bake the side dish again, Chef!
Bacon & Potato Bake
Bacon & Potato Bake
with peas & spinach
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Cake Flour
- Fresh Parsley
- Ground Paprika
- Low Fat UHT Milk
- Onion
- Onions
- Peas
- Spinach
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Seasoning (salt & pepper)
HOT POTATO
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
BETTER WITH BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and roughly chop. Set aside.
PAPRIKA VEG
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, add the paprika, the peas, and the shredded spinach. Fry for the remaining time. Remove from the heat and season.
BECHAMEL SAUCE
Place a clean pan over medium heat with 20g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALMOST READY
Toss the chopped bacon, the onion mixture, and the bechamel sauce with the roasted potatoes. Return to the oven for another 5-6 minutes.
DIG IN!
Plate up the saucy bacon and potato bake. Garnish with the chopped parsley.
Baby Potatoes - 250g
Streaky Pork Bacon - 4 strips
Onion - 1
Ground Paprika - 5ml
Peas - 50g
Spinach - 40g
Cake Flour - 10ml
Low Fat UHT Milk - 100ml
Fresh Parsley - 3g
HOT POTATO
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
BETTER WITH BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and roughly chop. Set aside.
PAPRIKA VEG
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, add the paprika, the peas, and the shredded spinach. Fry for the remaining time. Remove from the heat and season.
BECHAMEL SAUCE
Place a clean pan over medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALMOST READY
Toss the chopped bacon, the onion mixture, and the bechamel sauce with the roasted potatoes. Return to the oven for another 5-6 minutes.
DIG IN!
Plate up the saucy bacon and potato bake. Garnish with the chopped parsley.
Baby Potatoes - 500g
Streaky Pork Bacon - 8 strips
Onion - 1
Ground Paprika - 10ml
Peas - 100g
Spinach - 80g
Cake Flour - 20ml
Low Fat UHT Milk - 200ml
Fresh Parsley - 5g
HOT POTATO
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BETTER WITH BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and roughly chop. Set aside.
PAPRIKA VEG
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). In the final 3-4 minutes, add the paprika, the peas, and the shredded spinach. Fry for the remaining time. Remove from the heat and season.
BECHAMEL SAUCE
Place a clean pan over medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALMOST READY
Toss the chopped bacon, the onion mixture, and the bechamel sauce with the roasted potatoes. Return to the oven for another 5-6 minutes.
DIG IN!
Plate up the saucy bacon and potato bake. Garnish with the chopped parsley.
Baby Potatoes - 750g
Streaky Pork Bacon - 12 strips
Onions - 2
Ground Paprika - 15ml
Peas - 150g
Spinach - 120g
Cake Flour - 30ml
Low Fat UHT Milk - 300ml
Fresh Parsley - 8g
HOT POTATO
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BETTER WITH BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and roughly chop. Set aside.
PAPRIKA VEG
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). In the final 3-4 minutes, add the paprika, the peas, and the shredded spinach. Fry for the remaining time. Remove from the heat and season.
BECHAMEL SAUCE
Place a clean pan over medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALMOST READY
Toss the chopped bacon, the onion mixture, and the bechamel sauce with the roasted potatoes. Return to the oven for another 5-6 minutes.
DIG IN!
Plate up the saucy bacon and potato bake. Garnish with the chopped parsley.
Baby Potatoes - 1kg
Streaky Pork Bacon - 16 strips
Onions - 2
Ground Paprika - 20ml
Peas - 200g
Spinach - 160g
Cake Flour - 40ml
Low Fat UHT Milk - 400ml
Fresh Parsley - 10g
Woolies Products in this dish
