Ingredients

Step by step

1. Peel the potatoes, reserving the peelings, and cut into small 2cm dice.
2. Heat the olive oil in a large frying pan and fry the shallots and bacon lardons over a medium heat for 3-4 minutes, until the bacon is golden and the shallots are soft. Add the garlic and thyme leaves and continue to fry for a further minute.
3. Add the diced potatoes and stir well to combine, then pour in the white wine. Bubble until the wine has all but evaporated, then begin to add the stock, a ladle at a time, as you would with a risotto. Allow the stock to be absorbed before adding another ladleful. Continue to cook like this until the potatoes are tender and the dish is saucy. You may need more or less stock, as necessary. Stir through two-thirds of the parmesan until melted, then add the spinach leaves. Remove from the heat, cover with a lid and allow the spinach to wilt in the residual heat.
4. Meanwhile, heat around 5cm of vegetable oil in a shallow pan. Add the reserved potato peelings and fry for around 1 minute, or until golden and crisp. Remove to a kitchen paper-lined plate and sprinkle with sea salt. You may need to do this in two batches. Toss the remaining parmesan through the potato crisps.
5. Stir the wilted spinach through the potatoes and season to taste. Divide between two bowls and top each with the cheesy potato crisps.
   Kitchen tip

   Never ditch your parmesan rind when the cheese is finished; pop the rind in the pan when you’re cooking a risotto or a ragù and it will impart a great depth of flavour

Serve with

Barbecued piri piri sardines with tomato and onion salad