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800g (1.7 lb) pink-skinned potatoes, halved or quartered
2 tbsp olive oil, plus 2 tsp, extra
sea salt
150g (5 oz) rindless smoked bacon, chopped
3 cups shredded wombok (Chinese cabbage)
1 red onion, thinly sliced
1/3 cup fresh coriander (cilantro) leaves, plus extra to scatter
1 bottle Marion’s Kitchen Miso & Sesame Vinaigrette
Black sesame seeds (optional)
Place the potato in a large saucepan of cold water. Bring to the boil over high heat. Cook for 20 minutes or until very tender. Drain.
Preheat oven to 200°C/400°F.
Transfer the potato to a large baking dish. Use a potato masher to gently press the potatoes to flatten slightly. Drizzle with oil and season with salt. Roast for 40 minutes, turning occasionally, or until golden and crispy.
Heat the extra oil in a large non-stick frying pan over medium heat. Add the bacon and cook, stirring often, for 10 minutes or until crisp. Transfer to a plate lined with paper towel to drain.
Combine the potato, bacon, wombok, onion and coriander in a large bowl. Transfer to a serving platter. Drizzle over Marion’s Kitchen Miso & Sesame Vinaigrette and top with extra coriander leaves and sesame seeds, if using.
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