YOUR SOLIN GENERATED RECIPE
Crispy Bacon Cheese Fries with Ranch
Air-fried russet potato wedges topped with smoky turkey bacon and melted sharp cheddar, finished with a creamy, herb-flecked Greek yogurt ranch drizzle.
INGREDIENTS
1 medium Russet potato
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
3 slice Turkey bacon
1 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
0.5 tsp Dried dill
0.5 tsp Garlic powder
1 tsp Lemon juice
1 tbsp Fresh chives
PREPARATION
Preheat your air fryer or oven to 400°F.
Slice the russet potato into uniform thin wedges and toss them in a bowl with olive oil, sea salt, and black pepper.
Arrange the potato wedges in a single layer in the air fryer basket or on a parchment-lined baking sheet.
Cook for 20-25 minutes, shaking halfway through, until the edges are golden and crispy.
While the potatoes cook, crisp the turkey bacon in a skillet over medium heat, then chop into small bits.
In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, and lemon juice to create a high-protein ranch dressing.
Once the potatoes are done, sprinkle them with the shredded cheddar and bacon bits, then return to the heat for 1-2 minutes until the cheese is melted.
Transfer the fries to a plate, drizzle with the prepared ranch, and garnish with fresh chopped chives.