Maple-Glazed Snacklebacks Wrapped In Bacon
Forget wrapping presents, because once you’re tried a maple glazed snackleback wrapped in bacon, you won’t care what’s under the tree. THESE. ARE. HEAVENLY.
This is day 1 in my 24 Days of Christmas Potatoes and we’re bringing that luscious Canadian maple syrup into the mix for the first spud recipe. Last year I shared my honey glazed hasselbacks with the world and they went down a treat, but I thought you know what, let’s go further. We want stickier, saltier, sweeter and we want more bacon. Let’s make these babies extra special and deserving of a place on your plate this December. Actually scrap that, eat these all year round because you can’t go 11 months without the deliciousness that are these spuds. Omg I actually think I’m obsessed, haha need to calm down…
Anyway, these would make a great little appetiser for any gatherings or would be a lovely addition to your dinner party main. Not only are they beautifully tasty but they’re pretty simple to make, which is always a winner. Perfect if you’re hosting family you haven’t seen in a while as whilst they’re devouring your hasselbacks you won’t notice any awkward silences or the “when are you getting married?” or “when are you having children?” questions from Aunt Joan that plague my house each year. FYI spuds are my babies and probs the main reason my boyfriend hasn’t left me yet x
Don’t forget to follow me here to catch all 24 days, including some fan faves!
Ingredients
- 150g baby potatoes
- 1 pack of smoked streaky bacon
- Sprigs of fresh rosemary
- 1 clove of garlic, grated
- 3 tbsp maple syrup
- Pinch of chilli flakes
Method
- Preheat the oven to 180ºc/350ºf.
- Using a sharp knife, cut 2/3rds of the way through the potatoes. Put a utensil on either side of the potato to use as a guide.
- Pop on a baking tray and drizzle with oil. Season with salt and pepper, then roast for 20 minutes.
- When the potatoes come out of the oven, wrap them In bacon lengthways so the slices are on the top, then use the end of a small sprig of rosemary to pin the bacon in place.
- Roast the potatoes for another 15 minutes. Meanwhile, infuse the maple syrup with the grated garlic and chilli flakes. Put them all a pan and warm through on the stove.
- Brush generously all over the tops of the snacklebacks and return to the oven for 20 minutes, turning over halfway and brushing with the last of the syrup.
- When the bacon is crispy and potatoes are golden, sprinkle with some flaky salt and serve as little canapés or alongside a camembert.