Maple Bacon Snacklebacks

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This potato dish is pretty special…and you absolutely need maple bacon Snacklebacks* in your life.

*Snacklebacks = snack-sized hasselbacks (made up word but isn’t it super cute and accurate of these babies?) I also wanted to eat them quicker so a smaller spud equalled less cooking time. Although arguably the slicing of each individual spud probs ended up saving me absolutely no time at all. At least they’re worth it hehe.

The addition of maple and bacon lardons adds a sweet and salty flavour to your spuds that seeps deep into all those little crevices. Just lovely! Each bite bursts with this wonderful flavour and you can either enjoy as a snack or alongside your favourite dinner. These will become the star of the show though, just to warn you.

To finish off, I sprinkled over some chopped sage, but that’s mainly because I made them over the Christmas period and OOFT THE FLAVOURS! Sage just feels festive doesn’t it? I recommend these all year though.

If you’re into your hasselbacks or just potatoes in general, here’s a full recipe section dedicated to the humble and beautiful spud.



metric imperial
  • 1.1lb baby potatoes
  • 500g baby potatoes
  • 7oz bacon lardons
  • 200g bacon lardons
  • 1 tbsp maple syrup (more or less according to your own taste)
  • 1 tbsp maple syrup (more or less according to your own taste)
  • 5 sage leaves, chopped
  • 5 sage leaves, chopped
  • 1 tsp vegetable oil
  • 1 tsp vegetable oil
  • Pinch of table salt
  • Pinch of table salt


  1. Preheat the oven to 180°C fan/200°C/400°F/Gas 6.
  2. Slice through the baby potatoes like you would for a hassle back potato, just mini ones.
  3. Get them on a baking tray, drizzle some oil over and season with salt and get them in the oven for 30 minutes.
  4. Then, remove from the oven add the bacon lardons and return for a further 20-25 minutes until the bacon is golden and crispy.
  5. Once done, drizzle with maple syrup and sage, give them a toss and enjoy!