Crispy potatoes with beet bacon
veganLovers
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 15 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 500g foodhaus parisian potatoes precooked
- 100g Ardo Beet Bacon
- 30g Ardo Mix Smokey BBQ
- Chorio Olive Oil
- Maldon smoked sea salt
METHOD
In a deep-frying pan, heat well the olive oil and fry the potatoes for 15 minutes. Remove from the heat and allow to drain.
In a second pan, sauté the beetroot in a few tablespoons’ olive oil. Remove from the pan and set aside for a while.
Put the smokey mixture in a pan with the fried potatoes and mix until the potatoes are well covered with the spices. Add the beetroot ‘bacon’ and sprinkle with a little smoked salt while still hot!
SHOP THE RECIPE
