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Fully-Loaded Dirty Fries

John Clark

by John Clark from The Meal Prep King Plan

Crispy potatoes topped with cheddar, beef mince, sliced peppers and a moreish spice mix: this healthy take on fully-loaded fries from The Meal Prep King will satisfy your fast food cravings.

From the book

The Meal Prep King

Introduction

A firm favourite with our followers, these fries were originally inspired by the fact that I love chips and anything that goes with them. This dish is so tasty that Charlotte and I have been known to fight over it! So make sure you make plenty of portions!

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Ingredients

650g white potatoes
low-cal spray oil
½ a red pepper
½ a green pepper
1 tbsp vegetable oil
150g 5% fat lean beef mince
40g low-fat Cheddar cheese, grated
Optional:
1 spring onion, finely sliced
sweety drop red peppers
A drizzle of sriracha sauce
For the spice mix:
½ tsp Chinese five-spice powder
½ tsp sweetener
1 tsp sea salt
1 tsp ground black pepper
½ tsp chilli flakes
½ tsp white pepper

Method

1. Slice the potatoes into wedges, leaving the skin on as it tastes so great. Cook the wedges in a pan of salted boiling water for 5 minutes. Meanwhile, preheat the oven to 200°C and line a baking tray with baking paper.

2. Drain the chips and pat them dry with a tea towel or some kitchen roll. Tip them on to the lined baking tray and spray them liberally with low-cal spray.

3. Combine the ingredients for the spice mix together in a bowl and add a third of it to the chips, ensuring that they’re all thoroughly coated. Cook the chips in the oven for 25–30 minutes until they’re golden brown.

4. Whilst the chips are cooking, finely slice the red and green peppers. Heat the vegetable oil in a frying pan over a medium heat, then add the sliced peppers and the mince along with another third of the spice mixture. Cook for 3–5 minutes, adding the mince in batches so it browns evenly.

5. Once the wedges are cooked, sprinkle over the remaining spice mix and divide them between two baking paper-lined airtight containers. Add the mince mixture and top with the grated cheese. This will keep in the fridge for up to 3 days or in the freezer for up to 3 months.

6. If you’re eating straight away, sprinkle the wedges with the cheese and put them back in the oven for 5 minutes so the cheese melts. Add the spring onions, peppers and a drizzle of sriracha sauce, if using.

Tip: Lining your meal prep containers with baking paper will stop the chips going too soggy when you reheat them.

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From the book: The Meal Prep King Plan

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