About this recipe:In parts of old south west Wales this dish was traditionally made in a pot oven suspended over an open fire in the kitchen. Of course now we use a gas or electric oven but it definitely loses some of its rustic qualities when cooked in this modern way. Best served with meat and gravy as part of a larger roast dinner.
250g smoked bacon
900g potatoes, peeled and diced
2 onions, chopped
2 to 4 tablespoons lard
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
salt and pepper, to taste
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 200 C / Gas 6.
Lay the bacon in the base of an ovenproof casserole dish and add the water, cover with the potatoes, onions, lard and fresh herbs. Season.
Roast in the oven for 40 minutes, tossing about half way through, until the potatoes are soft and golden and all of the water has been absorbed.