Ingredients:
- 900 g potatoes, cut into fries
- 1 medium, thinly sliced onion
- 1 garlic clove, minced
- 140g thinly sliced red, orange and/or yellow peppers
- 2–3 tbsp hot sauce to taste (made from mixed tomatoes or tomato paste, red pepper, garlic cloves, hot peppers and lemon juice)
- 10 g fresh coriander for garnish
Nacho Cheese Sauce:
- 110 g diced potatoes
- 1 tbsp chopped carrot
- 1/4 tsp ground turmeric
- 1/2 tsp Garlic powder
- 2 Tea spoons Onion powder
- 1/2 tsp Cayenne pepper, more to taste
- 1 tsp lemon juice
- 1–2 tbsp water, if necessary for pureeing
Salsa:
- 4–5 medium tomatoes, finely chopped
- 1/2 red onion, finely chopped
- 3 tbsp lime juice
- 1 small garlic clove, finely chopped
- 1/2 serrano pepper or jalapeño, finely chopped
- 10–15 g chopped fresh coriander
- 1/2 tsp ground cumin (optional)
Preparation:
Preheat the oven to 220°C. Line a large baking tray with baking paper.
Spread the fries in a single layer on a baking sheet and fry them or place them in an air fryer and air fry them for 30–40 minutes. Turn them once in a while until they are nicely browned. Alternatively, you can steam whole potatoes beforehand and cut them into fries and bake them in the oven for 10–15 minutes or put them briefly in the air fryer.
Cook the onions in a non-stick pan over medium heat for about 5 minutes until translucent, adding a little water to prevent them from burning. When the onions are ready, add the garlic and fry for another 1–2 minutes. Remove and set aside.
Next, fry the peppers in the pan over medium heat for 3–5 minutes, again adding a little water to prevent them from burning. Cook until soft and browned. Remove and set aside.
For the nacho cheese, steam the potato and carrot cubes in a pot with a steam attachment for 15–20 minutes until they are soft. Place in a blender and puree with turmeric, garlic powder, onion powder, cayenne pepper, lemon juice and water (if necessary) until very smooth.
To make the salsa, combine the chopped tomatoes, red onion, lime juice, garlic, Serrano pepper, cilantro, and cumin evenly in a medium bowl.
Arrange the crispy fries on plates and garnish with the caramelized onions, cooked peppers, nacho cheese sauce, salsa, hot sauce and fresh cilantro. Serve immediately.
Bon appetit!
Photos: Maarja Urb
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