INGREDIENTS
- 5 white potatoes
- 2 tbsp cooking oil
- 1 tsp south west seasoning
- 4 slices bacon pre-cooked
Bacon and chive dip
- 8 sprigs chives
- 500 Ml Greek yogurt
- 1 tsp garlic and herb seasoning salt free
- 1 tsp onion flakes
METHOD
- Preheat oven to 400’F
- Cut potatoes into quarters then cut each quarter into three wedges. Toss into a large mixing bowl.
Drizzle with oil and sprinkle with spice. - Place parchment paper on a large cookie sheet. Place wedges on parchment so that they are not touching each other.
- Bake in hot oven for 25 minutes. Turn once. Cook an additional 10-15 minutes or until crispy.
- Cool, then freeze on the parchment paper in freezer. Place in freezer bag once solid. Pull out when needed. Serve with dip.
DIP
- Cut 4 slices of precooked crisp bacon into small chunks. Place into a small bowl with paper towel and microwave.
- Finely chop 8 spring chives and add Greek Yogurt and add 1 tsp. salt free garlic and herb seasoning. Stir and combine.
- Refrigerate at least 1 hour.
Photo, Ryan Szulc
