Sweet potato 'fries' Ottolenghi style

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier.

Recipe from Ottolenghi Simple by Yotam Ottolenghi

Ingredients

-About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries

-1 tbs Sweet Smoke Paprika

-1/2 tsp cayenne

-3 Garlic cloves, crushed

-3 tbs Polenta

-3 tbs Olive Oil

-Flaked Sea Salt

-1 tbs Sumac

Method

Preheat oven to 200c

Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.

Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.

Remove from the oven, sprinkle with the sumac and 1 tsp flaked salt, and serve at once.

Comments

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