Ingredients
For the waffle fries:
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Rosemary 3 g
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Sea salt 3 g
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Vegetable oil 70 ml
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Potatoes 1.25 kg
For roast onions
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Onions 300 g
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Rosemary 2 g
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Sea salt 2 g
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Vegetable oil 5 ml
To load and finish:
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Grated Mozzarella 300 g
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Water 200 ml
Preparation
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For the waffle fries:
- Peel the potatoes.
- On Mandolin use waffle cut attachment.
- Rotate the potato 90 degrees for each cut to achieve the waffle shape.
- place in cold water for 1 hour.
- Drain and steam for 5 minutes in combi oven.
- Remove and leave to air dry.
- In deep fat fryer blanch at 130c for 2 minutes. Remove and drain.
- To finish raise temperature to 175c and fry till golden and crispy.
- Season with finely chopped rosemary and sea salt.
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For roast onions
- Peel onions and cut into 6.
- Rub with vegetable oil, rosemary and seasalt.
- Roast in combi oven at 160c for 25minutes.
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To load and finish:
- Layer large heatproof dish with waffle fries.
- Mix KNORR Tomato & Basil concentrated sauce with water and bring to boil in pan. Simmer for 3 minutes.
- Spoon the sauce on top of the waffle fries.
- Scatter with roasted onion and mozzarella cheese.
- Place in combi/pizza oven at 220c for 3 minutes.
- Serve as a sharing dish.
