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!