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. Put the oil in a large, nonstick frying pan about 30cm in diameter and bring to 180C/325F. Put the potato and sweet potato on a small tray and roast for 45-60 minutes, until soft. Drain well. 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. Also made with floury potato. Jun 11, 2016 - Explore JR Young's board "Guardian recipes" on Pinterest. Use a knife to make about 8 crosswise slashes up and down the potato. Heat the oil and fry the onions for 2-3 minutes or until soft. Serves four as a dip/meze with flatbreads or focaccia. Thanks, guys. Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. 3. 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. Each of these pigments responds differently to heat, water and light. Ottolenghi's chilli-spiced sweet potato wedges with a lemongrass-ginger dip are the stuff of date nights round here. To make sweet potato wedges: • 2 large sweet potatoes • 3 tablespoons olive oil • spices – select 5, and use 1/2 teaspoon of each(*) 1. 1.Peel and core the apples, (reserve the peel on the eating apples). So what is the secret to perfect sweet potato fries? Method. In medium bowl, combine flour, sugar, baking powder, salt, cayenne, green onions and thyme. Step 2 In a small bowl, combine the oil and salt. Storage Suggestion: Refrigerate once fish cakes have cooled. Rinse very well in cold water. Put the potato and sweet potato on a small tray and roast for 45-60 minutes, until soft. Pat the chickpeas dry and place in a small bowl with 2 teaspoons oil, ½ teaspoon curry powder, ¼ teaspoon cumin, salt and pepper. Deal with it. Arrange wedges on one layer on the baking sheet and season with salt, the olive oil, and the Creole Spice Mix. Serve as a snack or starter, with a simple green salad. Hart’s mix pleases testers the most: the cornflour provides an even coating, while the cornmeal adds a gritty crunch. Cut the tomatoes into wedges. Peel the sweet potatoes, then chop into 2cm-thick wedges, rather than thin fries, so they retain their texture. Top with cashews & coriander & add yoghurt to side as dip. More Dinner party menus. 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 the sweet potato halves into 1-inch-wide wedges. Transfer to a plate lined with kitchen towel and keep warm while you repeat with the remaining fritters and oil. 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. See shopping list for this menu. 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. Purple-fleshed sweet potatoes, meanwhile, are a wonderful recent revelation for me. Heat the oven to 220C/425F/gas mark 7. 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. 15 Nov 0. Don’t fib), it’s not fair to deny the sweet potato the chance to fulfil its potential. The Joy of Cooking fries its par-boiled potatoes without further ado, but everyone else coats them in some way before cooking. Heat the oven to 220C/425F/gas mark 7. Scrub the sweet potato and cut it into wedges. I’m sorry, but hot fat is the price you’re going to have to pay for perfection. Peel the potatoes. They have a distinct taste, too: nutty, smoky, with hints of bacon, they’re more savoury than sweet. © 2020 Guardian News & Media Limited or its affiliated companies. Seasoning alone doesn’t seem to cut the mustard: the jamieoliver.com wedges are tasty, but soggy rather than crunchy. Add the beans and 1 tsp garlic puree and heat gently. All rights reserved. Peel the potatoes, then cut them into wedges about 2cm thick. 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. Increase the heat to medium-high and cook, covered for 10 min or until the sweet potato is fork-tender. Once assembled, it will keep in the fridge for a couple of days. 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. Potato wedges are the ultimate easy side dish ... Sweet potato wedges with cheese fondue by Lesley Waters. recipes that sang the praises of “non-starchy carbs”, “addictive” recipes from usually reputable sources, Rebecca Lindamood of the Foodie With Family blog. dish. Add the coconut stock and tomato wedges to the pan. 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. 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. The Joy of Cooking’s thin-cut versions fare little better. Spoon on to a platter, then make dips in the mash with the back of the spoon. Bring to a boil on a medium-high heat, then stir vigorously for two minutes, until the mixture thickens slightly. Blitz until very smooth, then refrigerate until cold. These Potato Wedges with Vegan Avocado Dip are the perfect snack for two or meal for one. Heat the oven to 210C/410F/gas mark 6½ and line a round 23cm spring-form cake tin with baking paper. Once fish cakes & wedges are cooked serve hot with cucumber accompaniment. Drain the potatoes, add a tablespoon of oil, and mash until smooth. Sweet potato wedges by Brian Turner. Yotam Ottolenghi’s winter spiced cheesecake with marmalade glaze. 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. Photographs: Dan Matthews. Pour a tablespoon of oil into a large frying pan on a medium-high flame. Put two litres of water in a large pan, add the salt and bring to a boil. Relaxed summer menu. Thoroughly wash and dry sweet potatoes. Make a paste with cornflour, water and smoked paprika ... ... then toss the blanched wedges in the mix. 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). Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper and lightly spray it with cooking spray. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Side dishes. Look, I wanted to give you an oven-baked recipe, I really did – I made three of them and they were fine. 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. 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 in half lengthwise, and place it flat side down on a cutting board. 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. Serve warm with the lime wedges alongside. 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. 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. 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. Spread the cheese mix evenly over the biscuit base, then refrigerate for at least five hours, or overnight, until set. 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. The layered potato slices were topped with marshmallow and drizzled with maple syrup, so I should really have known better. Preheat oven to 190°C (170ºC fan). Oven-roasted potato wedges with rosemary and thyme herb salt. 3. Sweet potatoes vary hugely in looks and colour, too. Thumbnails by Felicity Cloake. There’s a whole world of sweet potatoes out there, just begging to be explored. 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. Cook’s Illustrated’s sweet potato fries. Release the cheesecake from its tin and discard the paper. Place the sweet potatoes on a roasting pan and brush with the oil mixture. 4. Add the bicarb, then cook the wedges for about five minutes, until soft on the outside but still hard in the middle. chop up the apples into wedges then slice into 1cm thick slices. Lay the sweet … A recipe for savory roasted sweet potato wedges topped with chimichurri and bacon. In large bowl, stir together sweet potato ricotta, Parmesan and eggs. Serves eight. Turn the potato wedges over and roast for an additional 10 to 15 minutes, until golden brown and tender. If you must bake them, Alice Hart’s fries give the best results. 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. 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. At Thanksgiving a year or so ago, I ate so much of one sweet potato dish that I almost made myself sick. Felicity Cloake’s perfect sweet potato fries. You don’t have to roll the coated sweet potatoes in cornmeal, but it adds a lovely crunch to the end result. 2. Meanwhile, line the grill pan with foil and put in a low oven. 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. 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. 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. Rebecca Lindamood’s version seems to burn easily. Preheat the oven 200°C (390°F) and line a baking tray with baking paper. Cut potatoes into wedges and place on a baking tray, then drizzle with olive oil and sprinkle with garlic powder and oregano. Cut lengthways into eight wedges, then slice each wedge diagonally (so each potato provides 16 pieces). 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. Peel the potatoes, then cut them into wedges about 2cm thick. 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. 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. Botanically, the sweet potato belongs to the bindweed or morning glory family, whereas the white potato sits in the nightshade family. 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 … Spread the cornmeal, if using, on a plate, then briefly roll the chips in it to coat lightly all over. 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. Put two litres of water in a large pan, add the salt and bring to a boil. Add the fennel, sun-dried tomatoes, celery and fish to the frying pan covering them with the sauce. Marshmallows sadly aren’t mentioned, but they’d probably work, too. Gently pour the cooled marmalade mix over the top of the cheesecake, and use the back of a spoon to level the surface. 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 According to The Guardian*, Fitzrovia’s new Caffix cafe is attracting Londoners looking for an affordable lunch by charging just £1 for each item. You can buy white sweet potatoes in Caribbean supermarkets and specialist greengrocers. 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. 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. Stir in the oregano and then pour in the bolognese sauce and purée. Popcorn chicken, sweet potato wedges and barbecue sauce. Rub … 2. Frankly, their recipe is just about perfect, so I’ve stolen their method. With slightly wet hands, form the mix into 12 7cm-wide x 2cm-thick patties, each weighing about 75g. dish. 3. 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. Preheat oven to 400 degrees. Add a teaspoon of salt and all the remaining ingredients apart from the lime wedges and oil, and combine. Leave to cool slightly, then stir in half the lime zest and two tablespoons of yoghurt. 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. 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. 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. Jump to recipe. This needs to set in the fridge for five hours, or overnight, so make it ahead of time. 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. Spread a single layer of McCain Sweet Potato Cajun Wedges onto a baking tray and pop it into the top of the oven. 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. An hour before you want to serve, put the marmalade, maple syrup and the remaining lemon juice and vanilla in a small saucepan. Refrigerate while you get on with preparing the cheesecake mixture. • Sweet potato fries: sweet treat, or the fibre-rich poor relation to the proper sort? Put two litres of water in a large pan, add the salt and bring to a boil. While the wedges are cooking, heat 1 tsbp olive oil in a frying pan and fry half a red onion until soft. 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. Add message | Report 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. Makes 12 fritters, to serve six. But the truth is that, just as you can’t make truly great chips without frying (no, you can’t. Method: 1. 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