When you wake up early and cycle to work, complete a long hard day in all manner of bizarre British weather conditions- I mean to say, we have them all in a day sometimes, it’s why we love to talk about it so much! Rain, snow, an inexorable and unrelenting cold wind that strips you quicker than a drunkard to a chicken wing, fog and hail. Yes, we British have a love-hate with the weather, so yes, we will talk about it because in five minutes It’ll be something new!
I digress….You spend another forty minutes cycling home and bam! Your partner still wants you to cook, and purrs like a cat getting a treat to convince you to do so! But there’s nothing in the cupboards and the shop seems so much effort. Lentils? No you had Dhal the night before. A frozen fruit smooth? A boiled egg? Then by the divine grace of The Lady, you find a sweet potato. Life is saved.
Herby sweet potato fries quickly became one of the top favourites of my Frenchie. At least once a week he would attempt to make them, or at the least hold one out to me with those cute eyes and I would set to my labours!
However, this food is not only really tasty and diverse, but quick and easy too. While it’s cooking you have time to take a shower, relax, find something decent online to watch, or even just uncork the bottle of wine which has been calling you since you finished a hard day.
I usually make mine herby, but there are so many easy and simple ways to change this recipe! Why not try adding one or many of these:
- Chilli powder to give it a flare of life!
- Smoked paprika to make it feel more like a BBQ extravaganza
- Curry spices such a curry powder or even garam masala powder or cumin, this gives it a wonderful flare on the original!
- Crushed fennel to add a light aromatic flavour
- Or maybe just have them plain? Just a thought
The Foolproof Plan
This recipe is so easy, that no matter your level of skill you can give it a go! Why not impressive your university friends by cooking up a storm for that party!
You will need:
- A large sweet potato per 2 people
- 2tbsp olive oil (my personal preference, but you can use any. I tend to go for extra virgin because it’s healthier and more flavourful)
- Sea salt to season
- dried rosemary, a lot. 1-2 tbsp
- a baking tray lined with parchment cooking paper
- Preheat the oven to 200• . Don’t be like me and forget, we don’t need added tears at the table.
- Wash and then slice up the sweet potato•es. Use a french chefs knife if you have one, it’ll be so much easier. Start by cutting it in half lengthways and placing them on their flat-side, so that they don’t try and wriggle away when you cut them! Next, simply just slice in straight lines to make flat chips, or angle the cuts towards the centre to ale triangular wedges! Simple!
- Place all of the wedges onto a plate and then microwave on full power for five minutes. Sweet potatoes are very dense and this reduces the cooking time considerably; plus, they’re softer on the inside and crispen up beautifully on the outside once they’re baked.
- Leave them to cool slightly so that you can touch them. Drizzle with a healthy dash of olive oil and rub it in with your hands, making sure that every square millimetre is coated!
- Sprinkle with some sea salt, and the dried rosemary; turn them and repeat! A lot of it will fall off in the process so don’t be afraid to put a healthy dose of each!
- Line them out on a baking tray. Now this step is quite important. When you place them on, they cannot touch each other, for they have a tendency to not cook properly that way!
- Place them in the oven on a middle shelf and leave them for 20-30 minutes; remembering to turn them over halfway through! Naturally, not all potatoes are born equal and various in size occur, as when you cut them also. So adjust the times according to how big and thick your wedges are.
- Take them out of the oven, add a fine sprinkle of herbs and salt (just a pinch) and hey presto! Serve them hot or cold!
These go great with a special salsa dip you can make in 10 seconds. Simply mix some cumin or garam masala in with tomato purée and just a splash of water or oil and a tiny dash of chilli powder!
So give these nutritious fries a go, they pack a punch in vitamin A and vitamin C, they’re superior to the usual potato in terms of fibre and slow-releasing carbohydrates. And quite frankly, they’re just better in my opinion!