Cheesy loaded crispy potatoes

Step 1/4

• ⅔ kg floury potatoes
• ⅔ tbsp salt
• ⅛ tbsp baking soda

• oven
• cutting board
• knife
• peeler
• large pot

Preheat the oven to 220°C/450°F on top-bottom heat, or 200°C/400°F on convection. Peel the potatoes and cut into 4-5 cm pieces. Bring two liters of water to boil in a large pot over high heat. Add salt, baking soda, and potatoes and stir. Bring to a boil once more, then reduce the heat to simmer. Cook for approx. 10 min., until potatoes are tender when pierced with a knife.

Step 2/4

• 1⅔ tbsp olive oil
• salt
• pepper

• sieve
• bowl

Once the potatoes are cooked, drain them in a sieve and let them rest in the pot for approx. 30 secs. to release the extra moisture. Transfer to a bowl and add oil, salt, and pepper to taste and toss them gently until they form a fluffy layer on the surface.

Step 3/4

• ⅓ onion

• baking sheet
• parchment paper
• spatula

Spread the potatoes evenly on a baking sheet lined with parchment paper. Place in the oven and roast for approx. 20 min. without moving them. Then, flip them over with a spatula and continue baking for approx. 30 min. more, flipping them a few times until they are golden brown and crispy all over. Meanwhile, peel the onion and slice into thin strips.

Step 4/4

• 16⅔ g bacon (diced)
• 33⅓ g Alpine cheese (grated)
• 10 g chives
• 66⅔ g light crème fraîche

• bowl

Then, sprinkle the potatoes with bacon cubes, onion, and cheese. Bake until the bacon is crispy and cheese is melted. Meanwhile, finely cut the chives and season the sour cream in a bowl with salt and pepper. Remove potatoes from the oven and serve with sour cream and chives.

Enjoy your meal!