Crispy outside and tender inside, these golden bites are irresistible. Adding bacon, onion and green pepper adds a twist to the classic recipe.
Soaking the potatoes in iced water converts some of the starch to sugar, which helps the spuds to brown faster and absorb less fat. Squeezing them dry ensures that they fry properly and that you achieve a crispy texture.
Good recipe, came put really nice, only i slid the potatoes back and cooked for another 5 minutes, not 10. - 14 Apr 2013