The Way to Eat Now by Alice Hart

Author:Alice Hart
Language: eng
Format: epub
Publisher: The Experiment

Sweet Potato Fries with a Green Herb Dip

Truly crisp, baked sweet potato fries are an elusive beast. Soaking them draws out starch, which helps immensely. Add a generous hand when spreading the fries out (if in doubt, give them more space), a spiced cornmeal coating and a good seasoning after cooking, not before (it will only make them soggy), for caramel-edged results. Temper the sweetness with a soothing avocado dip, stuffed with herbs, for spooning over or dunking in.

Serves 4 as a starter, side dish or snack

• 2¼ pounds (1 kg) sweet potatoes (about 4 medium), scrubbed

• 2 heaping teaspoons cornstarch

• 1 teaspoon fine cornmeal

• ½ to 1 teaspoon hot paprika, depending on heat tolerance

• ½ teaspoon dried garlic powder

• 3 tablespoons peanut or sunflower oil

• 1 small, ripe avocado, halved, pitted and flesh scooped out

• ¾ cup (200 g) Greek yogurt or crème fraîche

• Juice of ½ lime

• Sea salt and freshly ground black pepper

• 2 generous handfuls of soft summer herbs, such as basil, mint and cilantro in any combination, plus more herb leaves, sprouts or shoots, to serve

Start by slicing the sweet potatoes from top to tail to create large oblongs, about ½ inch (1.5 cm) thick. Stacking a few at a time, slice lengthwise into long ½-inch (1.5 cm) thick batons. Submerge them in a large bowlful of cool water. Set aside for at least 1 to 2 hours; if you have more time, put the bowl in the fridge and leave for up to 12 hours.

When ready to cook, preheat the oven to 425°F (220°C) and line your largest 2 baking sheets with parchment paper (the fries really need this or they will stick). Combine the cornstarch, cornmeal, paprika and garlic powder in a small bowl.

Drain the sweet potatoes in a colander and transfer into a clean, dry kitchen towel. Rub and pat from all sides to get as much excess water off as possible.

Now transfer the fries into a large plastic bag or, failing that, a large mixing bowl. Either way, sprinkle with the cornstarch mixture and shake the bag or toss the fries to coat thinly and evenly. Transfer the oil into the bag or bowl and again, shake or toss to coat. Divide the fries between the baking sheets. If they don’t sit in a single layer with space to breathe, use a third baking sheet, too (a bit bothersome, but overcrowding = soggy). Roast for 15 minutes, then rotate the pans and cook for 10 to 15 minutes more until browned.

Meanwhile, throw the avocado into a blender with the yogurt and lime juice. Blend until smooth, season with salt and pepper to taste and add the herbs. Pulse a couple of times, to roughly chop the leaves rather than purée them, then spoon the lot into a small bowl.

Allow the fries to cool for 5 minutes, then carefully remove from the pans. Shower with salt and pepper and serve with the dip and a fistful of herbs or shoots, such as the purple radish sprouts in the picture.

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