IE 11 is not supported. For an optimal experience visit our site on another browser.

Cheese fries and pickled jalapenos

SERVINGS
4 servings
RATE THIS RECIPE
(0)
SERVINGS
4 servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 large russet potatoes, peeled and cut into 1/4" fries
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 cup shredded
  • 4 slice bacon, cooked and crumbled
  • 5 slice scallions, chopped
  • Pickled Jalapenos
  • 2 large russet potatoes, peeled and cut into 1/4" fries
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 cup shredded
  • 4 slice bacon, cooked and crumbled
  • 5 slice scallions, chopped
  • 1 cup rice wine or cider vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • Preparation

    Baking Directions:

    Preheat the oven to 425°F.

    Toss the potatoes with the olive oil, chili powder, smoked paprika (if using), and salt and pepper.

    Spread out on a rimmed baking sheet and bake for about 20 minutes, until deep brown and crispy on the outside.

    Top with the cheese, bacon, and scallions,and return to the oven.

    Bake until the cheese is fully melted and beginning to brown.

    Garnish with pickled jalapeños.

    Pickled jalapenos: Cut the jalapenos into thin slices.

    If you like your peppers hot, cut all the way up to the stem; for a milder batch, stop a ½ inch before.

    Combine the vinegar, water, salt, and sugar in a sauce pan and heat just enough so that the salt and sugar dissolve.

    Allow the liquid to cool briefly.

    Place the jalapenos in a sterilized jar or small mixing bowl.

    Pour the liquid over them, then cover, letting them soak for at least 10 minutes before using.

    Will keep for a week covered in the refrigerator.