Serves 6 450g Juliette potatoes, peeled Rapeseed, or olive oil butter 225g samphire, picked and washed 110g smoked streaky bacon, diced (or you can use pancetta) salt and pepper
Place the potatoes into cold salted water and bring to the boil, simmer until the potatoes are only just cooked. Drain and refresh under cold running water. Remove the skins from the potatoes – you should find that they will slip off easily and then slice thinly. Heat a large frying pan and then add a little rapeseed oil. Add the potatoes (you may need to do this in batches) season with salt and pepper and then keep shaking the pan and tossing the potatoes until they are lightly coloured. Next add a good knob of butter and continue to cook until the potatoes are a golden colour. Turn the potatoes out onto a baking tray. Quickly blanch the samphire in boiling water, drain and refresh in cold running water and then drain again thoroughly. Fry off the bacon in the frying pan which you used earlier for the potatoes and when cooked add the samphire. Just before serving add the potatoes back to the frying pan, check the seasoning as you heat everything right through. Serve immediately.