Bacon & Herb Rosti

Wanted to try something new this week, so found this recipe in 'A Cook's Year' by Bridget Jones. I first tried Rosti at our favourite German restaurant at The Forgotten Valley, near Wisemans Ferry, served as a side dish to a delicious Hungarian Goulash. This recipe IS the main dish, and is quick, cheap and tasty to make served with a mixed bean salad.
You need:- 500-600g potatoes - left whole & unpeeled, 2 tbsp olive oil, 1 red onion - finely chopped, 4 lean rashers bacon - diced, 1 tbsp flour, 2 tbsp chopped fresh mixed herbs, seasoning and fresh parsley sprigs to garnish.
You lightly grease a baking sheet. Par-boil the potatoes in a pan of lightly salted, boiling water for about 6 mins. Drain and set aside to cool slightly.
Once cool enough to handle, peel and grate them coarsely into a bowl, set aside.
Heat 1 tbspn of oil in frying pan, add onion and bacon and cook gently for 5 mins, stirring occasionally. Preheat oven to 220 deg c (425 deg f) Gas 7.
Remove pan from heat. Stir onion mixture, remaining oil, flour herbs and seasoning into grated potatoes and mix well.
Divide mixture into 8 small piles and spoon them onto the prepared baking sheet, leaving a little space between each one. Bake for 20-25 mins until the rosti are crisp and golden brown. Serve immediately garnished with fresh sprigs of parsley, green salad and crusty bread.