Sweet potato & parme­san fries

Easy Cook - - -HARING -

‘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

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