Fried potatoes with pecorino cheese fondue and pancetta
The fried potatoes with pecorino cheese fondue and pancetta are an explosion of irresistible flavor! Perfect as an easy appetizer recipe for a night with friends, these fried potatoes are a real treat. Discover the recipe to prepare these delicious fried potatoes with pecorino cheese fondue and pancetta in just 45 minutes, a tasty and gluten-free alternative to the usual fries!
Dietary Information
Servings:
- 1
To prepare the fried potatoes with pecorino cheese fondue and pancetta, first peel the potatoes 1 and cut them first into slices 1 cm thick 2 and then into sticks about 6 cm long 3.
- 2
Transfer the potatoes to a bowl, cover with cold water 4 and let them soak for about 30 minutes. In the meantime, pour the cream into a saucepan 5, season with pepper 6 and heat over low heat to a temperature of about 60°.
- 3
When the cream is hot, turn off the heat and add the grated pecorino cheese 7, then mix with a whisk 8 until you get a thick and homogeneous cream 9. If it is lumpy, you can blend it with an immersion blender.
- 4
Set aside the fondue and move on to the pancetta: place the slices in a hot non-stick pan 10 and brown them over medium-high heat for 3-4 minutes, turning them on both sides 11. Transfer the pancetta to a rack and let it cool 12.
- 5
At this point, drain the potatoes and dry them with a clean cloth 13. Heat the seed oil in a saucepan to a temperature of 160°-170°, then dip a portion of the potatoes 14 and fry until golden brown 15. Do not add too many otherwise the oil temperature will drop.
- 6
Transfer the fried potatoes to absorbent paper 16 and continue to fry all the others, then salt 17. Serve the fried potatoes still hot, garnishing the dish with the pecorino cheese fondue 18.
- 7
Complete with the coarsely chopped pancetta 19 and the chopped chives 20. Your fried potatoes with pecorino cheese fondue and pancetta are ready to be enjoyed 21!
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