Sweet potato & parmesan fries
‘A sprinkling of parmesan makes these fries extra crispy, so you can avoid the deeply unhealthy deep-frying method that usually produces this appealing result. A big paper cone of crispy fries with a tangle of greens and a squeeze of good mayo could turn round even the worst of days, in no time.’
Serves 4- 6 Prep 15 mins Cook 35 mins
about 1kg sweet potatoes 8-10 garlic cloves a good glug of olive oil 2 sprigs of rosemary, leaves stripped 50g parmesan, fnely grated TO SERVE mayonnaise and sea salt fakes
1 Heat oven to 190C/170C fan/gas 5. Wash the sweet potatoes, but don’t peel them (I like all my chips with the skins on). Cut each potato in half lengthways, then into 1cm-thick chips.
2 Smash the garlic cloves with a fat side of your knife blade, keeping the skins on. In a bowl, toss the chips together with the smashed garlic and the oil. Add the salt and ensure the chips are well coated. Tip them on to a roasting tray and arrange them in a single layer. Bake for 30 mins.
3 Bring the chips out of the oven and carefully use a fsh slice to loosen them from the tray. Sprinkle the rosemary and parmesan all over and shake the tray to combine. Return to the oven for 3-5 mins to allow the parmesan to become crisp. Serve sprinkled with sea salt fakes and with a bowl of good mayo alongside.
A perfect side for the tomato & horseradish beef