Loaded friesA zesty salsa and tangy yoghurt dressing add flavour and goodness to the humble potato. For a vegetarian version, just omit the bacon.
Preheat the oven to 200ºC/Fan 180ºC/Gas 6.
Slice the potatoes into thin fries. Soak in water for 30 minutes to remove the starch, then dry thoroughly.
Toss the potatoes in the olive oil and dried thyme. Spread out on a baking sheet lined with greaseproof paper and bake in the oven for 40 minutes, or until cooked through and golden.
Cook the bacon under a hot grill until crispy and set aside. Once cool, crumble into small pieces.
To make the salsa, cook the corn on the cob in salted boiling water for 6 minutes. Drain and dry then cook over a hot griddle for around 8 minutes, turning frequently, until starting to char.
Remove from the griddle and allow to cool. Use a sharp knife to slice the corn from the cob. Mix with the chopped tomatoes, avocado, spring onion and lime juice. Set aside.
To make the yoghurt dressing, mix together all of the ingredients and pour into a serving bowl.
Remove the fries from the oven. Scatter over the cheese and place back in the oven for 5 minutes.
Remove from the oven, drizzle over some of the yoghurt dressing and scatter over the salsa and the crispy bacon.
Serve the rest of the yoghurt dressing in a bowl alongside the fries.
Recipe from Seasonal Spuds
600g potatoes, peeled
1.5 tablespoons olive oil
1 teaspoon dried thyme
1 slice back bacon
100g feta, crumbled
For the salsa
1 corn on the cob
1 tomato, seeds removed, roughly chopped
1/2 avocado, roughly chopped
Juice 1 lime
2 spring onions, finely chopped
For the yoghurt dressing
90g plain yogurt
1/2 teaspoon ground cumin
Zest 1 lime
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