• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 medium to large Idaho potatoes

  2. 55ml cider vinegar

  3. 1 Tbsp extra-virgin olive oil

  4. 4 slices smoky bacon, chopped

  5. 1 Tbsp caster sugar

  6. Salt and freshly ground black pepper

  7. 50g finely chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. German style oven fries 1) Preheat oven to 260 degrees F.

  2. Parboil potatoes for 4 minutes in a large pot over medium heat, or pierce with fork and microwave for 6 minutes. When ready, cut into 8 wedges each and sprinkle with vinegar.

  3. In large skillet, heat the extra-virgin olive oil over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to paper towels and reserve. Toss potatoes in the bacon drippings and season with sugar, and salt and pepper. Scatter onto a baking sheet and roast, in the preheated oven, until golden and crisp, about 20 minutes. Transfer potatoes to a serving bowl and toss with the parsley and the reserved bacon.


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