We’re still banging on about Father’s Day with these. We were thinking about the ultimate dinner feast to whip up for a deserving dad, and as cliche as it sounds we kept coming back to steak. But a really great steak, crusty and seared, dripping in basting butter and served simply with sea salt and fresh grinds of the pepper mill. We love rib eye on the bone and if it’s dry aged, that’s pretty spesh. Maybe served with a light, leafy salad to the side, and these killer potatoes. We’re pretty sure you know how to rustle up a steak, so we’re bringing the side to the party. Basically these are loaded potatoes, where you boil them until tender, smoosh them over a layer of cheese on a tray, drizzle with olive oil, then roast until everything is bubbly and crispy and golden and ridiculously, stupidly yum. 

But wait, we’re not finished. Because from there, you scatter over bacon shards and chopped chives, then drizzle with a creamy, mustard-spiked sauce. There was also meant to be a shower of finely grated parmesan added right before serving, but we were so keen to get our chops around these spuds that we clean forgot. So do as we say not as we do, and get some finely grated parmesan over your spuds right before you serve. It needs to be super-fine like fairy farts and a microplane is your best bet for this. And mind you don’t over cook that steak! Medium-rare at the most, please. And warm your plates! (There’s nothing worse than hot food served on stone cold plates). Polish the cutlery, break out the linen napkins, decant the wine, then salute dad with the steak and spuds dinner of his dreams.

SERVES 4-6

150g rindless bacon (about 5 rashers)

800g unpeeled baby potatoes

80g grated tasty cheddar

30g grated parmesan

3-4 tbsp olive oil, for drizzling

2-3 tbsp chopped chives

finely grated parmesan to serve (optional)

Creamy drizzle

3 tbsp mayonnaise

3 tbsp sour cream

4 tsp dijon mustard, or to taste

1½ tbsp lemon juice, or to taste

Preheat the oven to 180C fan-forced. Place the bacon on a baking tray in a single layer, then cook for about 25 minutes or until the fat has rendered and the bacon is dark and super crisp. Cool.

Meanwhile, cook the potatoes in boiling, salted water for 20 minutes or until tender, depending on their size, then drain well. Transfer them to a board, then using the heel of your hand or a potato masher, squish down on the potatoes to flatten and burst their skins. Scatter the cheeses over a baking tray large enough to hold the squashed potatoes in a single layer, then place on the potatoes. Season with sea salt flakes and freshly ground black pepper, then drizzle well with olive oil. 

Bake in the 180C oven for 1 hour or until the potatoes and cheese are golden. Cool a little, then use the end of a metal spatula to smash the cheese up and separate the potatoes. 

Meanwhile, use your hands to break the bacon into small pieces. 

For the creamy drizzle, whisk together all the ingredients in a bowl until smooth, then taste and season with salt and pepper. 

Transfer the potatoes to a warmed platter. Scatter over the bacon and chopped chives, drizzle with the creamy drizzle and finish with finely grated parmesan, to taste, if you’re using it.