650g (1lb 6oz) small baking potatoes, peeled and cut into 1cm (½in) cubes

salt and freshly ground black pepper

4 tbsp chopped mixed herbs, such as tarragon, parsley and chives

zest of ½ lemon, finely grated

100g (4oz) fresh white breadcrumbs

2 egg whites, lightly beaten

125g (4½oz) smoked bacon, chopped into small pieces

3 tbsp vegetable oil

1. Place the potatoes in a pan, cover with cold water, then add a little salt and bring to the boil.

2. Reduce the heat and simmer until the potatoes are almost, but not quite, cooked.

3. Drain in a colander and cool slightly. Mix together the herbs, lemon zest and breadcrumbs and season with salt and pepper.

4. Season the potatoes, then dip them in the beaten egg whites and coat in the herb crumbs.

5. Heat a dry frying pan, add the bacon and fry for 2–3 minutes, until golden and crisp.

6. Remove with a slotted spoon and keep warm.

Serves 4

7. Add oil to pan, then add potatoes and fry until golden all over.

8. Return bacon to pan, toss with the potatoes and serve.