Method

• 1.
  Place the potato in a medium saucepan, cover with cold salted water and place over high heat. Bring to the boil and cook for 8 minutes or until tender. Drain and set aside in a colander for 5 minutes to dry
• 2.
  Return potato to the pan, add butter and mash until smooth. Combine mashed potato, flour, baking powder, 1 tsp salt flakes and herbs in a large bowl (the potato mixture should come away from the bowl; if the mixture is a little wet add 1-2 tbs more flour). Turn out onto a floured work surface and knead into a smooth ball.

• 3.
  Divide dough into 2 equal portions and set aside on a floured work surface, loosely covered, to cool completely. Roll out each portion into a 15cm circle and cut each circle into 4 triangles.
• 4.
  Heat half the oil in a large ovenproof frypan over medium heat. Add half the potato bread triangles and cook for 3-4 minutes on one side, then turn and cook for 2-3 minutes or until golden and firm. Remove and set aside. Repeat with remaining 1 tbs oil and potato bread triangles, then remove and set aside.
• 5.
  Add the bacon to the pan and cook, turning, for 3-4 minutes or until crisp. Transfer to a plate and set aside.
• 6.
  Preheat oven grill to high. In 2 batches, return potato breads to the pan, dollop with mascarpone and drizzle with maple syrup. Place under grill and cook for 1-2 minutes or until the mascarpone is melted and the maple syrup is bubbling. Serve topped with bacon and manchego.