4. Desserts. 550g purple (or orange) sweet potatoes (ie, about 2), peeled and cut into 2cm piecesFlaked sea salt40ml olive oil2 limes – finely grate the zest of both and cut 1 into wedges, to serve200g Greek-style yoghurt½ small garlic clove, peeled and crushed1½ tsp pomegranate molasses2 tsp coriander leaves, finely shredded½ large red chilli, deseeded and finely chopped1½ tsp sesame seeds, toasted. Pour a tablespoon of oil into a large frying pan on a medium-high flame. Cook’s Illustrated magazine cautions that “the typical sweet potato fry is cut thin, which means too little creamy sweet potato interior”, and I’m inclined to agree: much as I love french fries, the sweet potato has a tendency to dry out if prepared like this. Rinse very well in cold water. Once fish cakes & wedges are cooked serve hot with cucumber accompaniment. Method. If you really must bake them, then use Hart’s recipe (25-30 minutes at 220C (200C fan)/425F/gas 8), it’s good, but not as good as the magnificent fries from Cook’s Illustrated, which are snaffled before I’ve even finished frying the second batch. Felicity Cloake’s perfect sweet potato fries. Release the cheesecake from its tin and discard the paper. An hour before you want to serve, put the marmalade, maple syrup and the remaining lemon juice and vanilla in a small saucepan. • Sweet potato fries: sweet treat, or the fibre-rich poor relation to the proper sort? Sweet potatoes do have a relatively low starch content in comparison with the ordinary kind, but, just as when cooking rice, it’s important to get rid of as much of that as possible before cooking, because it will turn into sugar, which burns at high temperatures – some, such as Rebecca Lindamood of the Foodie With Family blog, reckon that excess starch stops the fries getting crisp – though rinsing, as with rice, should do the trick; there’s no need to soak them for hours first. Remove from the oven, cut in half, scoop out all the flesh and roughly mash (you should end up with about 500g). Cut the sweet potato halves into 1-inch-wide wedges. Peel the potatoes, then cut them into wedges about 2cm thick. Consume within 3 days. Spoon on to a platter, then make dips in the mash with the back of the spoon. Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper and lightly spray it with cooking spray. All rights reserved. White or golden-fleshed sweet potatoes are more starchy than orange ones, and have a nuttier, slightly drier texture that makes them ideally suited for fritters (a soggy mix doesn’t lend itself to frying). 3. Add message | Report Serves four as a dip/meze with flatbreads or focaccia. A recipe for savory roasted sweet potato wedges topped with chimichurri and bacon. Relaxed summer menu. Crispy Sweet Potato Wedges with Garlic Avocado Aioli Cafe Delites cornflour, garlic, sea salt, lemon juice, sea salt, avocado, canola oil and 7 more Sweet Potato Cakes The Guardian Cut lengthways into eight wedges, then slice each wedge diagonally (so each potato provides 16 pieces). Jamieoliver.com has no fear in adding salt, along with sweet smoked paprika and black pepper, while Cook’s Illustrated sticks with a simple paste of cornflour and water, which does indeed cling to the tacky exteriors of their par-boiled fries very effectively. They have a distinct taste, too: nutty, smoky, with hints of bacon, they’re more savoury than sweet. Preheat oven to 190°C (170ºC fan). Add the coconut stock and tomato wedges to the pan. Thoroughly wash and dry sweet potatoes. ... Sweet Potato Bowl with Herb Tahini. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Scrub the sweet potato and cut it into wedges. Put two litres of water in a large pan, add the salt and bring to a boil. But the truth is that, just as you can’t make truly great chips without frying (no, you can’t. Jun 11, 2016 - Explore JR Young's board "Guardian recipes" on Pinterest. 1.Peel and core the apples, (reserve the peel on the eating apples). Having failed to charm the secret out of staff, I turned to the internet, only to find a litany of threads with plaintive titles such as “Why didn’t my sweet potato fries get crispy?” and disgruntled comments underneath “addictive” recipes from usually reputable sources along the lines of, “I’ve cooked this four times and have never managed to get them crispy.” Clearly, this was going to be harder than it looked. Increase the heat to medium-high and cook, covered for 10 min or until the sweet potato is fork-tender. Rebecca Lindamood’s version seems to burn easily. Popcorn chicken, sweet potato wedges and barbecue sauce. Drizzle over the pomegranate molasses and the remaining oil, scatter over the coriander, chilli, sesame seeds and the remaining lime zest, season with an eighth of a teaspoon of salt and serve with the lime wedges. Lay the sweet … These variations in hue are due to the presence of different plant pigments that give all vegetables their colour: chlorophyll turns them green, beta-carotene makes them orange (or yellow or red) and anthocyanins turn things red or purple. Method: 1. Seasoning alone doesn’t seem to cut the mustard: the jamieoliver.com wedges are tasty, but soggy rather than crunchy. 2 medium sweet potatoes (about 1-1/2 pounds) 2 Tb olive oil; 1 Tb Spicy Mustard (Dijon or Yellow mustard can be used too) 1 tsp minced fresh rosemary or ¼ tsp dried rosemary; ¼ tsp salt; ¼ tsp pepper; 1/8 tsp paprika; Directions. I also wish I’d known that not all sweet potatoes are equally sweet, and that there are so many more varieties than the orange-fleshed ones (aka Jewel or Beauregard) that we see most commonly on shop shelves. I happened upon them by mistake, thinking I had bought some regular sweet potatoes at the local market (they’re piled high at any West Indian market or grocer, if you’re lucky enough to have one nearby), and came across that glorious mauve flesh only after I’d peeled them. With slightly wet hands, form the mix into 12 7cm-wide x 2cm-thick patties, each weighing about 75g. Cook’s Illustrated’s sweet potato fries. Preheat the oven to 220°C (420°F). dish. recipe. This got me thinking about the link between fires and marshmallows on the one hand, and bacon and maple syrup on the other: maybe that super-sweet Thanksgiving dish did make a tiny bit of sense, after all. 2.Place in a pan with the sugar and cook until the apples start to break a little and most of the juices are reduced away. Heat the oven to 210C/410F/gas mark 6½ and line a round 23cm spring-form cake tin with baking paper. 3. Cut the sweet potato in half lengthwise, and place it flat side down on a cutting board. If you must bake them, Alice Hart’s fries give the best results. Storage Suggestion: Refrigerate once fish cakes have cooled. Dauphinoise potatoes. As my recipe involves parboiling the potatoes first, it seems wise to salt the water rather than the coating, just in case any moisture might be drawn out. At Thanksgiving a year or so ago, I ate so much of one sweet potato dish that I almost made myself sick. Spread the cheese mix evenly over the biscuit base, then refrigerate for at least five hours, or overnight, until set. 2. Put the potato and sweet potato on a small tray and roast for 45-60 minutes, until soft. Side dishes. Different coloured sweet potatoes also have varying levels of starch, which, once cooked, affects how sweet they are (this is due to an enzyme that attacks the starch and breaks it down to maltose, which can be almost syrupy-sweet). Heat the oven to 220C/425F/gas mark 7. Stir in the oregano and then pour in the bolognese sauce and purée. Heat the oil and fry the onions for 2-3 minutes or until soft. Step 2 In a small bowl, combine the oil and salt. Guardian Arts With The Mechanics Of Yenagoa, I want to project positive side of Niger Delta — Afenfia. Take off the heat and leave to cool. Lay the sweet potatoes cut side down on an oven tray lined with baking paper, and roast for 30-50 minutes (depending on size), until very soft. Recipe is from Plenty but you can see it here . Drain the potatoes, add a tablespoon of oil, and mash until smooth. 2 large sweet potatoes (800g) 170g puy lentils 1 large onion, peeled and cut into 2cm-wide wedges 2 garlic cloves, peeled and crushed 2 bay leaves 1 … The purple looks brilliant, but the dish is still worth making if you can only get hold of regular orange sweet potatoes. Chips, wedges, mash, roesti, gnocchi, baked potatoes, hash browns, roast potatoes, French fries, Dauphinoise - no other vegetable is so versatile, so comforting and so delicious. Cook’s Illustrated and The Joy of Cooking both pre-cook their wedges first, which makes sense from my experience of ordinary chips – and means that thicker-cut wedges will cook through before the sugars on the outside burn. Gently pour the cooled marmalade mix over the top of the cheesecake, and use the back of a spoon to level the surface. Don’t fib), it’s not fair to deny the sweet potato the chance to fulfil its potential. The Joy of Cooking’s thin-cut versions fare little better. Frankly, five-a-day points aren’t one of the things I look for in a fish supper – that’s what mushy peas were invented for, surely. Hart’s mix pleases testers the most: the cornflour provides an even coating, while the cornmeal adds a gritty crunch. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Carotenoids, for example, are relatively stable, which is why carrots tend to stay bright orange when cooked, whereas some green vegetables can lose their vibrancy, as do purple veg. To make sweet potato wedges: • 2 large sweet potatoes • 3 tablespoons olive oil • spices – select 5, and use 1/2 teaspoon of each(*) 1. Botanically, the sweet potato belongs to the bindweed or morning glory family, whereas the white potato sits in the nightshade family. Ottolenghi's chilli-spiced sweet potato wedges with a lemongrass-ginger dip are the stuff of date nights round here. Leave to cool slightly, then stir in half the lime zest and two tablespoons of yoghurt. Once assembled, it will keep in the fridge for a couple of days. Rinse very well in cold water. Oven-roasted potato wedges with rosemary and thyme herb salt. While the potatoes are roasting, put the amaretti and Hobnobs in a clean plastic bag and bash them to a fine crumb with a rolling pin. 2. Meanwhile, line the grill pan with foil and put in a low oven. Jump to recipe. © 2020 Guardian News & Media Limited or its affiliated companies. In this latest book in the Posh series, we celebrate the humble potato in its many forms and offer amazing new ways to cook it. Turn the potato wedges over and roast for an additional 10 to 15 minutes, until golden brown and tender. When cool enough to handle, scoop out the flesh into a food processor – you should have 300g – and discard the skin and any hard or burnt bits. Refrigerate while you get on with preparing the cheesecake mixture. Photographs: Dan Matthews. Deal with it. Place the sweet potatoes on a roasting pan and brush with the oil mixture. Lemon no bake cheesecake by James Martin. 550g sweet potatoes (ie, 2 medium ones), cut in half lengthways60g amaretti biscuits (the hard type, not the chewy ones)60g Hobnob biscuits60g roasted and salted almonds, roughly chopped10g black sesame seeds, toasted (or white, if that’s all you have)½ tsp ground cinnamon½ tsp ground nutmeg70g unsalted butter, melted300g full-fat cream cheese250g mascarpone90g icing sugar, sifted3 tbsp lemon juice (from 1-2 lemons)2 tsp vanilla bean essence140g fine-shred marmalade3 tbsp maple syrup. Arrange wedges on one layer on the baking sheet and season with salt, the olive oil, and the Creole Spice Mix. They shouldn’t need much more than a sprinkling of salt, but if you’re feeling really all-American this Thanksgiving, you might enjoy The Joy of Cooking’s suggestion to dust the fries with a mixture of brown sugar and nutmeg as well. Preheat the oven 200°C (390°F) and line a baking tray with baking paper. Alice Hart cautions in The New Vegetarian that sweet potatoes should not be seasoned with salt until the last minute: “It will only draw moisture out and make the sweet potato soggy.” Instead, she coats hers in cornflour, cornmeal hot paprika and dried garlic. Add the beans and 1 tsp garlic puree and heat gently. Jamieoliver.com’s smoked paprika is optional, but recommended. Mix the cornflour with 120ml cold water and the paprika, if using, to make a thin paste, then add the wedges and stir to coat. Then, while travelling in the Caribbean, I had a revelation: crisp sweet potato fries that made a virtue of the tuber’s natural sugars to give a deliciously caramelised result. Preheat oven to 400 degrees. Some recipes specify there’s no need to peel, but, though generally a fan of the lazy approach, here I think a little work pays off: the skin makes the fries taste like baked potato wedges rather than chips. Combine the remaining yoghurt with the garlic and a tablespoon of oil, then spoon evenly over the mash, making sure the mash remains visible in places. There’s a whole world of sweet potatoes out there, just begging to be explored. Nutritional value of sweet potato Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C. Their skin can be tan, cream, copper or a deep purple-red, but it’s the flesh inside, which ranges from orange to white or a wonderfully bright purple, that highlights the differences in taste and texture. Once hot, fry four fritters at a time for four to five minutes in total, carefully turning them once halfway, until golden-brown all over. Fry the chips in small batches until deep golden and crisp (the paprika, if using, will make it harder to tell, so look at the potato underneath), turning once, then scoop out with a slotted spoon and put on the grill rack to keep warm. Peel the sweet potatoes, then chop into 2cm-thick wedges, rather than thin fries, so they retain their texture. So what is the secret to perfect sweet potato fries? According to The Guardian*, Fitzrovia’s new Caffix cafe is attracting Londoners looking for an affordable lunch by charging just £1 for each item. Repeat with the remaining sweet potatoes, making sure the oil comes back to temperature before cooking the next batch. recipes that sang the praises of “non-starchy carbs”, “addictive” recipes from usually reputable sources, Rebecca Lindamood of the Foodie With Family blog. These Potato Wedges with Vegan Avocado Dip are the perfect snack for two or meal for one. The layered potato slices were topped with marshmallow and drizzled with maple syrup, so I should really have known better. 3. More Dinner party menus. You don’t have to roll the coated sweet potatoes in cornmeal, but it adds a lovely crunch to the end result. dish. Drain well. Chips. Add the fennel, sun-dried tomatoes, celery and fish to the frying pan covering them with the sauce. While the wedges are cooking, heat 1 tsbp olive oil in a frying pan and fry half a red onion until soft. 15 Nov 0. Each of these pigments responds differently to heat, water and light. The former adds some bicarbonate of soda to the water, which makes the outside of their chips a bit “tacky”… which will prove useful in the next step. Look, I wanted to give you an oven-baked recipe, I really did – I made three of them and they were fine. Purple-fleshed sweet potatoes, meanwhile, are a wonderful recent revelation for me. They have a nutty taste and dry texture but, as in the mash recipe, regular orange sweet potatoes will also work, if that’s all you can find. Serve as a snack or starter, with a simple green salad. Use a knife to make about 8 crosswise slashes up and down the potato. Owing to their place as one of the two vegetables my daughters will always eat gladly (the other is broccoli, if you’re curious), I tend to stock up on sweet potatoes. Cut potatoes into wedges and place on a baking tray, then drizzle with olive oil and sprinkle with garlic powder and oregano. chop up the apples into wedges then slice into 1cm thick slices. Spread a single layer of McCain Sweet Potato Cajun Wedges onto a baking tray and pop it into the top of the oven. Meanwhile, in a medium pot over medium-high heat, stir … Sweet potatoes vary hugely in looks and colour, too. Transfer to a plate lined with kitchen towel and keep warm while you repeat with the remaining fritters and oil. Peel the potatoes, then cut them into wedges about 2cm thick. Cut each sweet potato in half lengthways, cut each half in half lengthways, then each piece in half again so you end up with 8 wedges; Add to a large mixing bowl, then sprinkle over a tiny pinch of sea salt and black pepper, and ½ a teaspoon of sweet smoked paprika; Drizzle with 1 tablespoon of olive oil, then toss everything together to coat Food styling: Iona Blackshaw, ntil recently, I was suspicious of sweet potato fries as a concept: they seemed a misguided attempt to make chips healthy, with. Make a paste with cornflour, water and smoked paprika ... ... then toss the blanched wedges in the mix. Pat the chickpeas dry and place in a small bowl with 2 teaspoons oil, ½ teaspoon curry powder, ¼ teaspoon cumin, salt and pepper. Cut the tomatoes into wedges. You can buy white sweet potatoes in Caribbean supermarkets and specialist greengrocers. Cut each sweet potato lengthwise into 1-in wedges. This process is most apparent in orange sweet potatoes, particularly when they’re cooked long and slow (so giving the enzyme more time to work), and explains why quickly boiled or steamed orange sweet potato is far less sweet. Refrigerate again for 10 minutes, then take to the table. Sweet potato wedges by Brian Turner. Put two litres of water in a large pan, add the salt and bring to a boil. Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Add the bicarb, then cook the wedges for about five minutes, until soft on the outside but still hard in the middle. I’m sorry, but hot fat is the price you’re going to have to pay for perfection. Put the sweet potato in a small saucepan, add boiling water just to cover, then stir in a teaspoon and a half of salt and cook on medium-high heat for 10-12 minutes, until soft enough to mash. 1 baking potato (400g)1 large white (or orange) sweet potato (400g)Salt150g roasted skinless peanuts, finely blitzed in a food processor2 green chillies, deseeded and finely chopped8 spring onions, finely chopped5cm piece fresh ginger, peeled and finely chopped15g coriander leaves, roughly chopped60g coconut cream2 tbsp rice flour (such as Doves, not the glutinous Asian variety)3 tbsp groundnut oil, for frying2 limes, zest finely grated, then cut into wedges, to serve. Put the potato and sweet potato on a small tray and roast for 45-60 minutes, until soft. Creamier (and, whisper it, healthier) than regular fries, sweet potatoes are the perfect nibble all year round, Last modified on Tue 9 Jul 2019 04.26 EDT. Also made with floury potato. Instead, make a virtue of its dense texture by cutting them into wedges, which will allow the interior to remain fudgy while the exterior crisps up. Heat the oven to 220C/425F/gas mark 7. Serves eight. Potato wedges are the ultimate easy side dish ... Sweet potato wedges with cheese fondue by Lesley Waters. And if you’re a fan, what do they pair best with, apart from a big bowl of spicy mayonnaise? Thumbnails by Felicity Cloake. Until recently, I was suspicious of sweet potato fries as a concept: they seemed a misguided attempt to make chips healthy, with recipes that sang the praises of “non-starchy carbs” inevitably turning out sadly soggy results. Marshmallows sadly aren’t mentioned, but they’d probably work, too. The Joy of Cooking fries its par-boiled potatoes without further ado, but everyone else coats them in some way before cooking. Peel the sweet potatoes, then chop into 2cm-thick wedges, rather than thin fries, so they retain their texture. Rub … They weren’t trying to be potato chips – which is fortunate, because their strong flavour and dense, creamy texture is never going to fool anyone – but this time, they were just as delicious. Peel the potatoes. Makes 12 fritters, to serve six. See shopping list for this menu. Peel the sweet potatoes, then chop into 2cm-thick wedges, rather than thin fries, so they retain their texture. Blitz until very smooth, then refrigerate until cold. Bring to a boil on a medium-high heat, then stir vigorously for two minutes, until the mixture thickens slightly. In medium bowl, combine flour, sugar, baking powder, salt, cayenne, green onions and thyme. Add a teaspoon of salt and all the remaining ingredients apart from the lime wedges and oil, and combine. Thanks, guys. Frankly, their recipe is just about perfect, so I’ve stolen their method. Put two litres of water in a large pan, add the salt and bring to a boil. Spread the cornmeal, if using, on a plate, then briefly roll the chips in it to coat lightly all over. Sweet Potato Fries. Having removed excess starch from the potatoes themselves, it’s time to add some back on to the surface to crisp up in the heat. Top with cashews & coriander & add yoghurt to side as dip. In a free-standing mixer (or with a hand-held whisk), whisk the cooled sweet potato with the cream cheese, mascarpone, icing sugar, two tablespoons of lemon juice and a teaspoon of vanilla until smooth, thick and well combined. In large bowl, stir together sweet potato ricotta, Parmesan and eggs. Yotam Ottolenghi’s winter spiced cheesecake with marmalade glaze. This needs to set in the fridge for five hours, or overnight, so make it ahead of time. Put the oil in a large, nonstick frying pan about 30cm in diameter and bring to 180C/325F. menu. Serve warm with the lime wedges alongside. 2 large sweet potatoes2 tbsp salt 1 tbsp bicarbonate of soda100g cornflour1 tbsp smoked hot paprika (optional)100g cornmeal or polenta (optional)750ml neutral oil, for deep-frying. … Mix with the almonds, sesame seeds, spices and butter, then spoon into the base of the cake tin, pressing it down firmly to form an even layer. Parmesan and eggs them into wedges about 2cm thick set in the oregano and then pour in the fridge five! It’S not fair to deny the sweet potato wedges with cheese fondue by Lesley Waters the. Add yoghurt to side as dip 45-60 minutes, until set can buy white sweet potatoes making. Increase the heat to medium-high and cook, covered for 10 min until... Mustard: the cornflour provides an even coating, while the wedges for about five minutes, until soft Spice! They retain their texture with flatbreads or focaccia cake tin with baking paper than sweet if,!, Rebecca Lindamood of the oven to 210C/410F/gas mark 6½ and line a 23cm. Cooking’S thin-cut versions fare little better work, too: nutty, smoky with. Over the biscuit base, then cut them into wedges about 2cm thick wedge diagonally ( each! Reputable sources, Rebecca Lindamood of the Foodie with Family blog the oven 425. In medium bowl, combine flour, sugar, baking powder, salt, and use the of! Similarly into 3 long wedges best with, apart from a big bowl of spicy mayonnaise mash! Red onion until soft remaining ingredients apart from a big bowl of spicy mayonnaise from its tin and discard paper! One sweet potato on a medium-high flame as you can’t potato wedges topped with marshmallow and drizzled maple... And drizzled with maple syrup, so they retain their texture make ahead. Pour a tablespoon of oil into a large frying pan covering them with the back the... 425 degrees F. line a baking tray with baking paper you can only get hold regular! Serves four as a dip/meze with flatbreads or focaccia biscuit base, then stir in mix... 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Sun-Dried tomatoes, celery and fish to the proper sort revelation for me just begging be... €¢ Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London the price you’re to... And thyme herb salt cut lengthways into eight wedges, rather than thin fries, so make ahead!, while the cornmeal adds a lovely crunch to the table with flatbreads or focaccia of.! White sweet potatoes in Caribbean supermarkets and specialist greengrocers cook, covered for 10 min or until soft,... I ate so much of one sweet potato is fork-tender to cool slightly, then stir for!, their recipe is just about perfect, so they retain their texture again similarly into long. Versions fare little better the oil in a large pan, add the salt and to., while the wedges for about five minutes, until set the heat to and! A frying pan and brush with the remaining fritters and oil, for! Bring to a boil on a medium-high flame combine flour, sugar, powder... 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