Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

BLT Lattice Potato Stacks

Ingredients

  • 24 McCain® Spicy Lattice Cut Fries
  • 4 slices bacon, fully cooked, cut into 2-inch pieces
  • 4 grape tomatoes, sliced
  • Western Family Organics romaine heart leaves
  • Aioli:
  • 1/4 cup (60 mL) Western Family light mayonnaise
  • 1/2 tsp (2 mL) finely grated lemon zest
  • 1 tbsp (15 mL) lemon juice
  • 1 clove garlic, minced
  • 1 1/2 tsp (7 mL) grainy mustard

Directions

  1. Aioli: In bowl, stir together mayonnaise, lemon zest, lemon juice, garlic and mustard. Set aside.
  2. Bake McCain® Lattice Cut Fries according to package directions.
  3. Assemble Lattice sliders: Place 1 piece of lettuce, 1 slice of tomato, 1 piece of bacon and 1/2 tsp aioli onto one lattice cut fry potato.  Top with second lattice cut fry potato and secure with skewer or toothpick.
Tips: 
Whisk remaining aioli with red wine vinegar and olive oil. Toss with a salad mix to serve as a side with dinner. 
Back to Fresh Solutions

Related Recipes

BLT Lattice Potato Stacks

Ingredients

  • 24 McCain® Spicy Lattice Cut Fries
  • 4 slices bacon, fully cooked, cut into 2-inch pieces
  • 4 grape tomatoes, sliced
  • Western Family Organics romaine heart leaves
  • Aioli:
  • 1/4 cup (60 mL) Western Family light mayonnaise
  • 1/2 tsp (2 mL) finely grated lemon zest
  • 1 tbsp (15 mL) lemon juice
  • 1 clove garlic, minced
  • 1 1/2 tsp (7 mL) grainy mustard

Directions

  1. Aioli: In bowl, stir together mayonnaise, lemon zest, lemon juice, garlic and mustard. Set aside.
  2. Bake McCain® Lattice Cut Fries according to package directions.
  3. Assemble Lattice sliders: Place 1 piece of lettuce, 1 slice of tomato, 1 piece of bacon and 1/2 tsp aioli onto one lattice cut fry potato.  Top with second lattice cut fry potato and secure with skewer or toothpick.
Tips: 
Whisk remaining aioli with red wine vinegar and olive oil. Toss with a salad mix to serve as a side with dinner.