These pub-style wedges are perfect with sour cream. Watch Super Food Ideas food editor Kim Coverdale prepare them.
Ingredients
- 1kg orange sweet potato, unpeeled
- Vegetable oil, for deep-frying
- 1 teaspoon dried chilli flakes
- 1 teaspoon sea salt flakes
- Sour cream, to serve
Method
- Step 1Cut sweet potato into 8cm lengths. Cut each piece into wedges. Layer potato between sheets of paper towel to remove excess moisture. Stand for 10 minutes.
- Step 2Heat oil in a wok or large deep frying pan over medium-high heat. Deep-fry wedges, in batches, until potato rises to the surface but does not colour. Using a slotted spoon, transfer wedges to a tray lined with paper towel. Cool for 15 minutes.
- Step 3Reheat oil. Deep-fry wedges, in batches, for a further 3 to 4 minutes or until golden. Drain on paper towel. Transfer to a bowl. Add chilli and salt. Toss to coat. Serve with sour cream.
- Vegetarian
Nutrition
1333 kj
Energy
16.4g
Fat Total
6.4g
Saturated Fat
4.5g
Fibre
5.2g
Protein
27mg
Cholesterol
519mg
Sodium
35.9g
Carbs (total)
All nutrition values are per serve
Notes
About this recipe: Oil is hot enough when a cube of bread dropped into the oil sizzles. Cooking the chips twice results in a crisp coating on the outside of the chip and a light, fluffy inside.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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