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Crispy Fried Potatoes with Bacon and Remoulade – Perfect Finger Food
A hearty finger food featuring golden, crispy fried potatoes, savoury bacon, and a creamy remoulade – ideal for sharing at cosy gatherings or as a tasty snack.
📖 What is it
A hearty finger food featuring golden, crispy fried potatoes, savoury bacon, and a creamy remoulade – ideal for sharing at cosy gatherings or as a tasty snack.
🛒 Ingredients
- ✓ 600 g waxy potatoes
- ✓ 3 tbsp maize oil
- ✓ Salt and freshly ground black pepper, to taste
- ✓ 1 tsp sweet paprika powder
- ✓ 100 g gherkins
- ✓ 150 g thinly sliced cured bacon
- ✓ 150 g remoulade
📊 Nutritional Information
This delightful finger food marries the rustic crunch of fried potatoes with the smoky kick of cured bacon and the fresh tang of gherkins. A dollop of remoulade ties it all together, making these little bites the perfect nibble for any occasion.
👨🍳 Preparation
- 1
Preheat your oven to 200°C (fan 180°C, gas mark 6).
- 2
Give the potatoes a good wash and pat them dry. Slice them lengthways into roughly 1 cm thick rounds.
- 3
In a bowl, mix the maize oil with salt, pepper, and sweet paprika. Toss the potato slices in this mixture until well coated.
- 4
Arrange the seasoned potatoes on a baking tray lined with baking parchment and bake on the middle shelf for 15 minutes.
- 5
Carefully turn the potatoes over and bake for another 10 to 15 minutes until they’re golden and crisp.
- 6
Meanwhile, drain the gherkins well. Place one gherkin at the end of each bacon slice and roll the bacon around it.
- 7
Remove the potatoes from the oven and let them cool slightly. Then, add a small dollop of remoulade to each potato slice.
- 8
Top each with a bacon roll and secure with a cocktail stick. Serve the finger food warm.
💡 Tips and Variations
- •
For a richer flavour, try smoked streaky bacon and stir some freshly chopped dill into the remoulade.
- •
Pro tip: Use a perforated baking tray or a wire rack to help the potatoes crisp up beautifully on the underside.
- •
The bacon is the star here, lending a lovely savoury depth and character to the bites.
- •
Vegetarian option: Swap the bacon for marinated and sautéed mushroom slices for a meat-free treat.
- •
For a different texture, replace bacon with thinly sliced courgette or aubergine, lightly fried beforehand.
- •
Secret ingredient: A pinch of smoked paprika adds a wonderful umami boost and depth to the dish.
- •
Quick vegan swap: Use vegan remoulade and replace bacon with crispy fried tofu or seitan strips.
- •
The magic of this recipe lies in balancing the crispiness of the potatoes with the smoky, savoury bacon – creating utterly irresistible finger food.
📦 Storage
Best enjoyed fresh. Any leftovers can be stored in an airtight container in the fridge for up to one day and gently reheated in the oven before serving.
🍷 Pairing
This hearty finger food pairs beautifully with dry German Rieslings, whose lively acidity balances the bacon’s richness. Alternatively, a Franconian Silvaner with its subtle minerality works a treat. For a touch of Italian flair, a light Vermentino with fruity notes complements the fried potatoes perfectly.
Give this recipe a go and bring a bit of rustic charm to your next get-together. With its simple prep and winning combo of crispy potatoes, smoky bacon, and creamy remoulade, it’s sure to be a crowd-pleaser. Do share it with your nearest and dearest – good food tastes even better when enjoyed together!
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