INGREADIENT

• 750g chat potatoes, halved
• 2 1/2 tbs extra virgin olive oil
• 2 limes, halved, plus extra lime wedges to serve
• 3 middle bacon rashers, trimmed, chopped
• 1 red bullhorn pepper, seeded, cut into 3cm pieces
• 1/2 small red onion, finely chopped
• 1/4 cup fresh coriander leaves
• 1/4 cup light sour cream
• 1 tbs chilli sauce

Direction

1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place potato on tray. Drizzle with 2 tablespoons oil. Season. Toss to coat. Add lime halves to tray, cut-side up (see note). Roast for 30 to 35 minutes or until potato is golden and tender.
2. Meanwhile, heat remaining oil in a frying pan over medium heat. Add bacon. Cook for 2 - 3 minutes or until golden. Transfer to paper towel to drain.
3. Remove potato from oven. Stand for 5 minutes. Juice lime halves (you’ll need 2 tbs juice). Drizzle potato with 1 tbs juice. Set aside for 10 minutes to cool slightly.
4. Toss potato and bacon in a serving bowl with pepper, onion and coriander. Season.
5. Place sour cream and remaining lime juice in a small bowl. Stir until smooth. Drizzle salad with sour cream mixture and chilli sauce. Serve.