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Cook
35m
Ingredients
Method
Nutrition
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Step 1
Optional - add the cubed potatoes to a colander and rinse under cold water to remove some of the excess starch. Drain well, then pat thoroughly dry with kitchen paper.
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For
2
M
I
For the potatoes
550
g
Maris Piper potatoes, cut into 2–3cm cubes
1
tsp
Garlic granules
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Per Serving
Calories
545kcal
Fat
14.5g
Carbs
62.6g
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Subs
Mustard: Use all Dijon if you don't like wholegrain mustard, or adjust the ratio of the two to your preference. The sauce has a fairly balanced honey mustard flavour as written. If you prefer it sharper or more mustard forward, stir in a little extra Dijon or wholegrain mustard at the end, then taste before adding any extra salt.
Cream: Light crème fraîche can be used instead of single cream. Light cream cheese can also work, but loosen it with a little extra stock as needed. The nutrition will vary depending on what you use.
Stock: I used 1 whole chicken stock cube to make the 80ml stock as I wanted plenty of flavour. Stock cubes can vary in saltiness, so you may prefer to use ½ a cube, particularly if your bacon is quite salty. Taste the finished sauce before adding any extra salt.
Potatoes: Another floury potato can be used if you can't get Maris Piper.
Potatoes: Rinsing removes some of the surface starch, but make sure you dry them really well afterwards as excess moisture will make it harder for them to crisp.
Only visible to you
Made it?
under 45 minutes,
chicken,
bacon,
potato,
potatoes,
honey,
creamy,
comfort food,
dinner,
airfryer,
oven,
meal prep,
+ 30g protein,
easy recipes,
under 600 calories,
high protein
Cancel
Cook
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Optional - add the cubed potatoes to a colander and rinse under cold water to remove some of the excess starch. Drain well, then pat thoroughly dry with kitchen paper.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the potatoes
550
g
Maris Piper potatoes, cut into 2–3cm cubes
1
tsp
Garlic granules
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
545kcal
Fat
14.5g
Carbs
62.6g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Subs
Mustard: Use all Dijon if you don't like wholegrain mustard, or adjust the ratio of the two to your preference. The sauce has a fairly balanced honey mustard flavour as written. If you prefer it sharper or more mustard forward, stir in a little extra Dijon or wholegrain mustard at the end, then taste before adding any extra salt.
Cream: Light crème fraîche can be used instead of single cream. Light cream cheese can also work, but loosen it with a little extra stock as needed. The nutrition will vary depending on what you use.
Stock: I used 1 whole chicken stock cube to make the 80ml stock as I wanted plenty of flavour. Stock cubes can vary in saltiness, so you may prefer to use ½ a cube, particularly if your bacon is quite salty. Taste the finished sauce before adding any extra salt.
Potatoes: Another floury potato can be used if you can't get Maris Piper.
Potatoes: Rinsing removes some of the surface starch, but make sure you dry them really well afterwards as excess moisture will make it harder for them to crisp.
Only visible to you
Made it?
under 45 minutes,
chicken,
bacon,
potato,
potatoes,
honey,
creamy,
comfort food,
dinner,
airfryer,
oven,
meal prep,
+ 30g protein,
easy recipes,
under 600 calories,
high protein
Cancel
