*This recipe is gluten-free according to industry standards


  • 500g baby new potatoes, (see notes below)
  • 180g soft cheese
  • 2 tbsp rose harissa
  • 6-8 chives, very finely snipped
  • 10 rashers smoked streaky bacon, halved lengthways
  • for frying vegetable oil


  • STEP 1

    Soak 18 small wooden skewers in cold water for 30 minutes or use metal skewers.

  • STEP 2

    Cook the new potatoes in a pan of boiling salted water for 15-20 minutes or until tender to the point of a knife, then run under cold water to cool. Drain, then tip onto kitchen paper to dry.

  • STEP 3

    Whip the soft cheese with the rose harissa, chives and a generous seasoning of salt and pepper, and 1-2 tbsp of warm water to thin down the cream cheese to a dip-like consistency.

  • STEP 4

    Lay out the strips of bacon and season, then roll each potato in a strip of bacon. Skewer each potato through the bacon.

  • STEP 5

    Heat a large frying pan over a medium heat or cook over indirect heat on a BBQ. Drizzle a little oil onto each potato, then fry for about 5 minutes on all sides until the bacon is crisp and well-browned. Serve them with the harissa cheese dip on the side.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating