LOADED VEGGIE FRIES
Top these ultimate loaded fries with almost healthy salsa, sliced avocado, soured cream, coriander and lime wedges for squeezing. Like nachos but better! Each serving provides 672 kcal, 17g protein, 55g carbohydrates (of which 10g sugars), 40g fat (of which 17g saturates), 9g fibre and 3.9g salt.
Provided by Justine Pattison
Categories Light meals & snacks
Yield Serves 2
Number Of Ingredients 15
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Half-fill a large saucepan with water and bring to the boil. Cut the potatoes in half and then into slender wedges or chips. Add to the water and return to the boil. Immediately drain in a colander and leave to stand for 5 minutes.
- Tip the potatoes back into the saucepan and toss with the olive oil, paprika and salt. Scatter over a baking tray in a single layer and bake for 15 minutes. Turn with a spatula and cook for a further 5-10 minutes, or until tender and golden-brown.
- To make the salsa, mix together all the salsa ingredients in a small bowl and season with a good pinch of salt and lots of black pepper.
- Transfer the chips to a shallow ovenproof dish. Scatter the roasted pepper and jalapeño peppers on top and sprinkle with the cheese. Return to the oven for 5 minutes, or until the pepper is hot and the cheese has melted.
- Top with sliced avocado, the tomato salsa and soured cream. Scatter extra coriander on top and serve with lime wedges for squeezing.
Nutrition Facts : Calories 672kcal, Carbohydrate 55g, Fat 40g, Fiber 9g, Protein 17g, SaturatedFat 17g, Sugar 10g
LOADED HOME FRIES
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cook the onions, potatoes and garlic: In a large bowl, toss the onions in 2 tablespoons oil, season generously with salt and pepper and spread on one side of a sheet pan. In the same bowl, toss the potatoes in 1 tablespoon oil, season generously with salt and pepper and spread on the other side of the sheet pan. Toss the garlic in the same bowl with a little oil, season with salt and pepper and add to the sheet pan. Bake in the center of the oven until completely tender when pierced with the tip of a knife, about 40 minutes. Set aside to let cool.
- Cook the peppers: In a large cast-iron skillet over medium heat, heat 3 tablespoons oil until hot. Add the peppers with a generous pinch of salt and cook over medium heat until tender and slightly browned, 5 to 8 minutes.
- Cook the home fries: Add the onions and garlic to the peppers and stir to combine. "Crush" and break the potatoes into pieces with your hands or the bottom of a pan and add them and any juices from the pan to the peppers and onions. Season with salt and red pepper flakes. Cook the potato mixture over medium-high heat until the bottom is browned, 2 to 3 minutes, then flip and cook for another 2 to 3 minutes.
- Stir in the Parmesan and vinegar. Top with the Cheddar. Place the skillet in the oven and bake until the cheese is browned, 8 to 10 minutes. Season with salt just before serving.
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