German style oven chips

  • Preparation Time5 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
4 medium to large Idaho potatoes
1/4 cup cider vinegar
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, chopped
1 tablespoon granulated sugar
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
Preheat oven to 125C/Gas 1/2.

1) Parboil potatoes for 4 minutes in a large pot over medium heat, or pierce with fork and microwave for 6 minutes. When ready, cut into 8 wedges each and sprinkle with vinegar.

2) In large skillet, heat the extra-virgin olive oil over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to drain on kitchen paper.

3) Toss potatoes in the bacon drippings and season with sugar, and salt and pepper. Scatter onto a baking tin and roast, in the preheated oven, until golden and crisp, about 20 minutes.

4) Transfer potatoes to a serving bowl and toss with the parsley and the reserved bacon.

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