Dirty Fries

By: Deborah

With flavours of Worcester sauce and Cajun seasoning...different but delicious all at the same time!!

PREP: 15

COOK: 40

TOTAL: 55

Course: Side Dish, Snack

Cuisine: American, British

Servings: 2 people

450 g (1 lb) potatoes left unpeeled (if you like) and cut into chips
1 tbsp rapeseed oil
1.5 tsp Worcestershire sauce
1 tsp Cajun seasoning
1 tsp olive oil
2 rashers smoked back bacon chopped (or 4 rashers of smoked streaky bacon)
1 red pepper finely chopped
60 g (2.1 oz) grated cheese we like to use 20g each of red leicester, extra mature cheddar and mozzarella
2 spring onions thinly sliced

Heat the oven to 230C fan.
Parboil the chips in a large saucepan of boiling salted water for 3 minutes, then drain well.
Meanwhile, in a small frying pan, heat the olive oil over a high heat and add the chopped bacon. Fry for 1 minute, stirring frequently, before adding the chopped peppers and frying for a further 3 minutes. Stir frequently and then transfer to a plate with kitchen roll to drain and cool.
Then, spread the parboiled chips evenly into a roasting tin and drizzle with the rapeseed oil, Worcestershire sauce and Cajun seasoning. Toss together to ensure each chip is evenly coated.
Bake for 20 to 25 minutes in the oven, turning them at least twice, until golden brown and crisp, then remove them from the oven.
Stir through the cooked peppers and bacon, then sprinkle over the grated cheese and spring onions. Return to the oven for 5 minutes to melt the cheese.
Serve and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS cajun seasoning, cheese sauce, chips, dirty fries, extra mature cheddar, mozzarella, peppers, red leicester, smoked bacon, worcester sauce

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