2 pounds potatoes

¼ cup EVVO

S & P

1 handfull thyme

4 ounces bacon

For the topping:

4 ounces Parmesan

½ cup crème fraiche

½ teaspoon marjoram

½ teaspoon oregano

1 teaspoon thyme

1 teaspoon honey

¼ cup parsley

Boil the potatoes until very soft. Peel if necessary. Cut in half or more, depending on size. You should be able to slightly smash them. Place in oiled oven pan. Drizzle the oil. Sprinkle the salt and pepper and half the handful of thyme leaves.

Roast in 430 F for 15 – 20 minutes, or until golden!

Cut the bacon in small pieces and fry until crisp. De-grease on kitchen towel.

Topping:

Grate the cheese. Chop the parsley. Mix all ingredients.

To serve: When potatoes are done, dab or smear the topping over them and sprinkle the bacon and the rest of the thyme on top.