Barricade Discs
Based on:
TypeSide dish
Serves4 people
DateOctober 2, 2026
Crispy potato discs in a barricade, with pickles and red onion as sharp protest lines.
Crispy baked potato slices lined up like a blockade at a school gate, alternated with tangy pickles and sharp red onion to echo the tension and protests at French schools.
Ingredients
- 4 large waxy potatoes
- 2 red onions
- 8 sour pickles
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp coarse sea salt
- 1/2 tsp black pepper
- 1/2 tsp chili flakes
Method
- Peel the potatoes and cut them into thick slices about 1 cm.
- Boil the potato slices for 5 minutes in salted water, drain and pat dry.
- Heat the olive oil in a frying pan over medium heat.
- Fry the potato slices on both sides until golden brown and crispy, sprinkle with salt, pepper, and chili flakes.
- Cut the pickles into diagonal slices about 1 cm thick.
- Slice the red onions into rings.
- Mix the white wine vinegar with the onion rings and let sit for 5 minutes.
- On a long platter, alternate a potato slice, a pickle slice, and a red onion ring in a tight row like a barricade in front of a gate.
Serving notes
- Serve on a long platter for the barricade effect.
- Garnish with extra chili flakes for more tension.