Bacon and spinach 'pottoto' recipe | Sainsbury`s Magazine
This zero-waste recipe uses fried potato peelings for a crispy, cheesy topping. Ready in just 30 minutes, this easy dinner recipe is comforting too
Ingredients
- 500g Charlotte potatoes
- 1 tbsp olive oil
- 2 shallots, finely sliced
- 160g bacon lardons
- 3 garlic cloves, finely sliced
- 1 tbsp fresh thyme leaves
- 100ml white wine
- 500ml hot chicken stock (made with 1 stock pot)
- 60g parmesan, finely grated
- 100g baby leaf spinach
- vegetable oil, for frying
- sea salt flakes, to serve
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