Recipe created by Eloïse Jennes @eloia.studio
Main course
Loaded Kräiderkachkéis fries
Loaded Kräiderkachkéis fries. A crispy, melting delight.
The fries
1kg
firm potatoes
2 tbsp
olive oil
1/2 ts
salt
1/2 ts
hot paprika (not smoked)
1/2 ts
garlic powder
1/4 ts
thin slices of bacon
100g
pickles
1/2
red onion
Recipe steps
1
Preheat the oven to 200°C.
2
Peel potatoes. Cut into 1 cm-thick slices. Then cut them into fries with a straight-edged knife or a crinkle cutter.
3
Place the fries in a large mixing bowl with the olive oil, salt, paprika and garlic powder. Mox until evenly covered.
4
Place the fries on 2 parchment-lined baking sheets and leave 1 to 2 cm of space between them to ensure crispness.
5
Bake for 30 minutes (fan-assisted heat).
6
Meanwhile, cook the bacon in a hot frying pan. Leave to cool. Cut bacon, pickles, and red onion into small cubes.
The cream sauce
2 tbsp
jarred picklejuice
1 tbsp
chopped chives
1 tbsp
chopped parsley
1 tbsp
chopped dill
1/8 tbsp
garlic powder
1/4
salt
2-3
rounds of freshly cracked pepper
Recipe steps
1
In a bowl, mix the heavy cream with the milk, pickle juice, chives, parsley, dill, garlic powder, salt and pepper.
2
Once the fries are cooked, melt the Kachkéis with the milk in a saucepan.
3
Place half the fries in a baking dish or plate. Top with cream sauce, bacon, pickles and red onion. Drizzle half the melted Kachkéis on top. Cover with a second layer of fries and repeat.