Snacks
American
AmericanSweet Potato Fries
Sweet, crisp-edged sweet potato fries baked or fried to order. The basic tier uses a bag of frozen fries, the better tier hand-cuts and oven-bakes with a cornflour coating for crispness, and the ultimate tier double-cooks fresh-cut fries with a smoked paprika aioli.
Vegetarian
Gluten-free
Nut-free
Ultimate version
Double-cooked fresh fries with a smoked paprika aioli and herb salt.
Per serving£1.63
Total cost£6.50
Time50 min
Ingredients for 4
- Fries
- 900 g orange-fleshed sweet potatoes , cut into 1cm batons
- 1.5 l sunflower oil , for frying
- 3 tbsp cornflour
- 1 tsp flaky sea salt
- 1 tbsp fresh thyme leaves
- Aioli
- 1 egg yolk
- 1 clove garlic , crushed to a paste
- 1 tsp Dijon mustard
- 150 ml light olive oil
- 1 tsp smoked paprika
- 1 tsp lemon juice
Method
- Soak the cut fries in cold water for 30 minutes, then drain and dry thoroughly. Toss with cornflour.
- Make the aioli: whisk the egg yolk, garlic paste and Dijon, then drizzle in the olive oil slowly to emulsify. Stir in smoked paprika and lemon juice and season.
- Heat the oil to 150C and blanch the fries in batches for 4-5 minutes until soft but not coloured. Drain and cool.
- Raise the oil to 190C and fry the fries again in batches for 2-3 minutes until deeply golden and crisp.
- Drain on kitchen paper and toss immediately with flaky salt and thyme.
- Pile high and serve at once with the smoked paprika aioli.
Equipment
- deep heavy pan
- thermometer
- slotted spoon
- whisk
The three ways, side by side
Budget
A bag of frozen sweet potato fries baked in the oven.
Better
Hand-cut fries tossed in cornflour and paprika, baked until crisp.
Ultimate
Double-cooked fresh fries with a smoked paprika aioli and herb salt.
