For the Sweet potato fries (Serves2-3)
2 large sweet potatoes, peeled
2 tbsp olive oil
2 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp garlic powder
2 heaped tbsp polenta
For the Jalapeño ketchup
5 tbsp tomato ketchup
12 pickled jalapeno slices
½ tsp onion flakes
Squeeze of lemon juice
Pepper to season
Preheat the oven to 220C/425F.
Cut your sweet potatoes into fries. The easiest way to do this is to (without cutting in half) cut the potato into long strips, vertically. Then take each of the oval potato slices and cut into vertical strips. This should give you the (almost) perfect shape for fries.
Pop all of the sweet potatoes into a plastic zipper bag (large sandwich/freezer bag) and pour in the olive oil. Close the bag up and give it a good shake to ensure the oil is evenly distributed over the potatoes. Add in the smoked paprika, cayenne pepper and garlic powder. Give another big shake to make sure the potatoes are coated in the spices (they should all be the same kind of rusty colour).
Now it’s time for the secret ingredient that will make your fries extra crispy – polenta! Pop 2 heaped spoonfuls into the bag, close it up and give a good shake for a few seconds.
Line a baking tray with tinfoil (I needed to use two baking trays!) and place the fries onto the tray. Make sure that you don’t overcrowd the fries – there should be a little space around each one, otherwise they won’t crispy! When all the fries are lined up like soldiers, season with sea salt and then pop the tray into the oven.
After 15mins of cooking, remove from the oven and turn over each of the fries. Place the tray(s) back in the oven and cook for a further 15mins. You know when they are cooked because they will begin to brown on the outside.
While the fries are cooking, you can make the jalapeño ketchup! Simply pop all the ingredients into a blender/Nutribullet or use a hand blender to blitz together. Serve in a small ramekin – perfect for dipping!
Enjoy, Fi x