The duck confit burger that you guys were introduced yesterday (dripping with decadence and yes, some fat too...) was served with these sweet potato fries which got a lovely kick from the spicy oil you've already encountered in the recipe for the Indian sweet potato soup.
Serves 4
1 sweet potato (appr. 700 g)
Serves 4
1 sweet potato (appr. 700 g)
Marinade:
2 tbsp oil
1 tsp chilli powder
1 tsp garlic powder
1/2 tbsp cumin
1 tsp chilli powder
1 tsp garlic powder
1/2 tbsp cumin
1/2 tbsp ground coriander seeds
1 tsp ground ginger
1 tsp ground cloves
3/4 tbso ground cardamom
Peel the potato and cut into fries of your desired size. Try to keep the size fairly uniform though as this way they cook in the same time. Soak in ice water for half an hour (this gets rid of the starch and helps them get crunchy) and pat dry. For added crunch you could also toss them in a couple of tbsp of corn starch, I've heard.
Combine the ingredients for the marinade and toss fries in it. Spread on a tray lined with parchment, sprinkle with good salt and bake at 220 for 40-50 minutes. Turn them halfway through.
After a couple of attempts I must say these never get as crunchy as potato versions, but damn good they are nonetheless!
Combine the ingredients for the marinade and toss fries in it. Spread on a tray lined with parchment, sprinkle with good salt and bake at 220 for 40-50 minutes. Turn them halfway through.
After a couple of attempts I must say these never get as crunchy as potato versions, but damn good they are nonetheless!
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ANYONE FOR SECONDS?
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