Potatoes fourme amber

Highlighted by the onions and smoky zing of bacon garnish, it’s a perfect finger food that’s guaranteed to have no leftovers.

Serves 8 Prep time 30 minutes + cool time
Cook time 20 minutes

250g crème fraiche (or sour cream)
250g Fourme Amber cheese
2 spring onions, very finely minced
24 baby round potatoes, about 2.5cm in diameter
duck fat for deep frying
2 strips bacon or pancetta, fried crisp and crumbled into small shards
sea salt

• Fold together crème fraiche, cheese and spring onions together until fully incorporated and smooth.
• Boil the baby potatoes until just cooked through, about 10 minutes. Remove and cool. (Can be done in advance)
• Cut off top ¼ of potato and scoop out small portion of flesh down to top ½.
• Deep-fry potatoes in duck fat till edges are slightly crispy. Remove and drain.
• Fill indentations with crème and cheese mixture, garnish with a few bacon shards sticking on top.

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