Summer loaded fries

These tasty fries are a healthier take on the loaded favourite. Topped with bacon, corn, tomatoes, avocado, feta and a yoghurt dressing, this version makes the perfect snack to share with friends and family.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

30 minutes

COOKING TIME

45 minutes

SERVES

Serves 4

Ingredients

600g potatoes, peeled
1.5 tbsp olive oil
1 tsp dried thyme
1 slice back bacon
100g feta, crumbled

For the salsa

1 corn on the cob
1 tomato, seeds removed, roughly chopped
1/2 avocado, roughly chopped
Juice 1 lime
2 spring onions, finely chopped
For the yogurt dressing
90g low-fat plain yogurt
1/2 tsp ground cumin
Zest 1 lime

Method

Slice the potatoes into thin fries. Soak in water for 30 minutes to remove the starch, then dry thoroughly. Meanwhile preheat the oven to 200ºC / Fan 180ºC / Gas 6.

Toss in the olive oil and dried thyme. Spread out on a baking sheet lined with greaseproof paper and bake in the oven for 40 minutes, or until cooked through and golden.

Cook the bacon under a hot grill until crispy and set aside. Once cool, crumble into small pieces.

To make the salsa, cook the corn on the cob in salted boiling water for 6 minutes. Drain and dry then cook over a hot griddle for around 8 minutes, turning frequently, until starting to char.

Remove from the griddle and allow to cool. Use a sharp knife to slice the corn from the cob. Mix with the chopped tomatoes, avocado, spring onion and lime juice. Set aside.

To make the yogurt dressing, mix together all of the ingredients and pour into a serving bowl.

Remove the fries from the oven. Scatter over the cheese and place back in the oven for 5 minutes.

Remove from the oven, drizzle over some of the yogurt dressing and scatter over the salsa and the crispy bacon.

Serve the rest of the yogurt dressing in a bowl alongside the fries.

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