Go Back

Bacon Loaded Fries with Salsa & Chipotle Yoghurt

Take your fries to the next level with this packed-with-flavour recipe.
Servings 4
Total Time 40 mins



  • 800 g potatoes cut into chips
  • 2 carrots cut into chips
  • ¼ tsp smoked paprika
  • 1 tsp garlic salt
  • ¼ tsp caster sugar
  • 1 drizzle oil
  • 90 g cheese grated


  • 250 g streaky bacon
  • 1 drizzle oil


  • 1 drizzle oil
  • 250 g frozen corn
  • ½ telegraph cucumber diced 1cm
  • 1 capsicum diced 1cm
  • 2 tsp vinegar
  • ¼ tsp salt

Chipotle Yoghurt

  • 75 g chipotle sauce
  • 125 g yoghurt

To Serve

  • 1 Tbsp tomato sauce


  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep potatoes and carrots. Spread in a single layer on 1-2 lined oven trays and toss with smoked paprika, garlic salt, sugar and oil. Season with salt and pepper and roast for about 25 minutes, until tender and goldem. Turn once during cooking. Prep cheese and set aside.
  • Meanwhile, slice bacon 2cm. Heat oil in a large fry-pan on high heat. Cook bacon for 5-6 minutes, until crispy. Set aside on paper towel to drain and reserve pan.
  • Return reserved pan to high heat with oil and cook corn for 4-5 minutes, until charred. Meanwhile, prep cucumber and capsicum. Toss all salsa ingredients in a small bowl.
  • In a small bowl, combine chipotle sauce and yoghurt.
  • To finish, turn oven to high grill. Sprinkle bacon and cheese over fries and grill for 3-5 minutes, until cheese is melted and golden brown.
  • Serve fries topped with salsa and chipotle yoghurt. Serve with tomato sauce for fussy little foodies.