Boil or steam the potatoes until just tender. Meanwhile, cut the bacon in little strips and fry quickly. Drain, reserving separately the fat and the bacon. Wash the chicory and cut into
Using the pan in which you fried the bacon, heat the remaining fat and pour over the vinegar, allowing to cook for a few moments. Put the potato mixture into the pan and allow to cook gently until the chicory is just tender. Serve at once.
‘Depending on how caterers wish to promote their image they should choose whether to list chips or French fries on the menu. 30% of customers regard fries as modern, compared to only 5% for the old chip. So, if your restaurant is modern, serve fries.’
Advice from the Dutch Potato Bureau.
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