110 Steamed Potatoes with Bacon and Thyme

Preparation info
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Appears in

By Michel Guérard

Published 1978

  • About

Pommes de terre vapeur au lard et au thym ‘A hearty country taste’


Main ingredients

  • 160 g ( oz) smoked streaky bacon
  • 4 nice large waxy potatoes weighing


  1. With a small sharp knife, cut the bacon into eight equal slices.
  2. Wash the potatoes meticulously and dry them, without peeling them. Cut them into half lengthways, and slightly hollow out the flat side of each half carefully with a teaspoon.
  3. Sprinkle the insides of the potato halves lightly with salt, and put one bacon slice in each of the eight hollow