Shoestring Fries with Bacon Salt

Name: Shoestring Fries with Bacon Salt
Prep time: 10 min
Cook time: 35 min
Yield: 4 serves
Ingredients: 45 g salt flakes; 240 g pack streaky bacon; 1 tsp freshly ground black pepper; 4 medium red or white skin potatoes; Oil for frying (at least 1 litre); Small bunch fresh parsley, roughly chopped

Deliciously crunchy, golden shoestring fries make for the ideal snack or side dish. And when partnered with tangy, tasty bacon salt – they can become a real treat. Using the CircoTherm® function ensures your bacon and fries are made on the slightly healthier side without sacrificing any of the necessary crispiness This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten.

Thinking of what to pair them with? We love to eat them with these open lamb burgers and grilled vegetables. The delicious influence of Mediterranean flavours together with the rich, crackling-flavoured salt on the fries is thoroughly satisfying as a weekend lunch or dinner out under the stars. What’s more, the CircoRoast function ensures the eggplant, sweet potato and lamb patties are all cooked to perfection at once. The tangy, fresh tzatziki sauce pairs beautifully with both the burgers and fries.

Shoestring Fries with Bacon Salt

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Prep: 10 minutes

Cooking: 35 minutes

difficulty: Easy

Serves: 4

Ingredients

45 g salt flakes
240 g pack streaky bacon
1 tsp freshly ground black pepper
4 medium red or white skin potatoes
Oil for frying (at least 1 litre)
Small bunch fresh parsley, roughly chopped

Method

Preheat oven to CircoTherm® 170°C.

Arrange the bacon slices directly on a wire rack, in a single layer, with a baking tray underneath to catch any drips.

Bake for 25-30 minutes, until browned and crisp. Remove the rack from the oven and allow the bacon to cool completely on the rack.

Place the bacon in a food processor along with the salt and pepper, and pulse for a few seconds until you have crumbs. Place in a clean jar with a lid and refrigerate until needed (should keep for at least a week).

Half fill a deep, heavy-based pan with vegetable oil and heat on a medium-to-high heat. Use a mandolin or food chopper to ‘julienne’ the potatoes (no need to peel). Place the julienne potatoes on some kitchen roll and pat to remove excess water.

Place one of the fries in the oil, if it sizzles and rises to the top within a few seconds, the oil is ready. Carefully add on-third of the fries to the pan (it will bubble quite a lot, so it’s best to cook in batches). Fry for 2-3 minutes until golden brown. Use some metal tongs to break any clumps up if the fries stick together. Remove the fries and place on kitchen towels whilst you cook the remaining two batches.

Serve the fries top with a few pinches of bacon salt and some freshly chopped parsley.

Notes

This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten.

Shoestring Fries with Bacon Salt

Shoestring Fries with Bacon Salt

Ingredients

Method

Notes

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