- 400g leftover Scandi potato salad (recipe also on website)
- 2tbsp olive oil
- 150g rashers of streaky bacon or pancetta, chopped
Preheat the oven to 200C/400F/ Gas 6. Tip the leftover potato salad into a roasting tin, drizzle with the oil and roast for 30 minutes. Turn and scatter with the bacon bits and roast for a further 25-30 minutes until crispy.
Recipe credit: Recipes and photographs taken from The Bountiful Kitchen by Lizzie Kamenetzky, photography by Laura Edwards (Kyle Books, £16.99).