You’ll need:
2 – 3 large sweet potatoes
1 tablespoon polenta/cornmeal
Paprika
Sunflower oil
Salt to taste
2 – 3 large sweet potatoes
1 tablespoon polenta/cornmeal
Paprika
Sunflower oil
Salt to taste
Preheat oven to 200 degrees c / 390 degrees f
1. Chop: Peel your sweet potatoes and cut them into fry shapes (long and thin). The thinner you cut your fries, the crispier they will be.
Tip: To easily chop your potatoes, cut a thin slice from one side of the potato – this will give you a flat base to work from.
2. Soak: Place your cut fries into a large bowl and cover with water for approx. an hour. This step removes some of the starch from the potatoes, and is going to allow those fries to crisp up on the outside during cooking.
3. Dry: Drain and pat dry with kitchen roll.
4. Season: Sprinkle over the polenta/cornmeal and shake the bowl to give an even coating to all of the fries. Now add 1 tablespoon of sunflower oil and 1 teaspoon of paprika and toss to coat.
5. Bake: Line 2 baking sheets with foil, pour a teaspoon of sunflower oil on to each sheet and use a pastry brush to coat the foil evenly– add more oil if needed (alternatively spritz with non-stick cooking spray).
Lay out the fries on to the sheets in a single layer, making sure they’re not touching.
Place the sheets in the pre-heated oven for 15 minutes.
Remove from the oven and use a spatula to flip the fries over. After flipping ensure single layer is maintained and the fries are not touching. Place the sheets back in the oven for another 10-15 minutes – put the tray that was previously on top at the bottom and vice versa, to ensure even cooking.
Once the fries have crisped up on the outside and are cooked through, remove from the oven and toss with salt to your taste. Serve with your dish of choice.
1. Chop: Peel your sweet potatoes and cut them into fry shapes (long and thin). The thinner you cut your fries, the crispier they will be.
Tip: To easily chop your potatoes, cut a thin slice from one side of the potato – this will give you a flat base to work from.
2. Soak: Place your cut fries into a large bowl and cover with water for approx. an hour. This step removes some of the starch from the potatoes, and is going to allow those fries to crisp up on the outside during cooking.
3. Dry: Drain and pat dry with kitchen roll.
4. Season: Sprinkle over the polenta/cornmeal and shake the bowl to give an even coating to all of the fries. Now add 1 tablespoon of sunflower oil and 1 teaspoon of paprika and toss to coat.
5. Bake: Line 2 baking sheets with foil, pour a teaspoon of sunflower oil on to each sheet and use a pastry brush to coat the foil evenly– add more oil if needed (alternatively spritz with non-stick cooking spray).
Lay out the fries on to the sheets in a single layer, making sure they’re not touching.
Place the sheets in the pre-heated oven for 15 minutes.
Remove from the oven and use a spatula to flip the fries over. After flipping ensure single layer is maintained and the fries are not touching. Place the sheets back in the oven for another 10-15 minutes – put the tray that was previously on top at the bottom and vice versa, to ensure even cooking.
Once the fries have crisped up on the outside and are cooked through, remove from the oven and toss with salt to your taste. Serve with your dish of choice.
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