Thursday, September 16, 2010

Paprika and Chili Sweet Potato Chips

There is a burger joint in my hometown that serves sweet potato fries instead of your bog standard. Although I'm not a massive burger fan, once these fries appeared on the table (in their own tiny shopping cart no less!), I was hooked. With just enough salt and a pinch of chili, there is nothing better in life. I slightly adapted this recipe for them online via Delicious Magazine and while this version is more to the tune of "home fries" than the narrow slivers of sweet potato-y goodness at Delux, believe me, I had no problems whatsoever finishing these off.

I also threw a hearty pinch of rosemary on the potatoes while they were roasting in the oven. Because there has been no time in my life when rosemary and sweet potatoes was a bad decision. And this experience was no different. 

Although these "fries" are baked, if you want a crispier texture, throw them under the broiler/grill for the last few minutes. It should firm up their skins and give an overall more satisfying crunch.


4 (about 800g) large sweet potatoes

2 red onions, cut into wedges
2 tbsp olive oil

Large pinch of chilli flakes

1 tsp sweet paprika

½ tsp sea salt

2 (or more!) tbsp of rosemary


Preheat the oven to 200°C/fan180°C/gas 6. Cut the potatoes into thick wedges and transfer to a large, shallow roasting tin along with the red onion. Drizzle with the oil and sprinkle with the chilli, paprika and salt.

Toss together to coat, and spread out in a single layer so they cook evenly.

Bake the sweet potato and onion for 30-35 minutes until golden and cooked through.

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