Leave the skins on when cooking these delicious fries and add chilli to taste for a mild or fiery version.
Serves: 6
INGREDIENTS
2-3 large purple skinned kumara
Spice mix
1 teaspoon smoked paprika
1 teaspoon each ground paprika and cumin
1 teaspoon dry English mustard
1 teaspoon sea salt
½ teaspoon ground chilli powder
3 tablespoons olive oil
To serve
Feta, sour cream and coriander sauce
purchased tomato and chilli sauce, optional
Feta, sour cream and coriander sauce
100 grams soft feta cheese, crumbled
½ cup sour cream
1 spring onion, finely chopped
2 tablespoons chopped coriander
1 tablespoon lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Cut the kumara in half lengthways and place cut side down on a chopping board. Cut into 1½ cm thick slices then into thick batons.
Grind all the dry spice mix ingredients together in a mortar and pestle then stir in the oil. Place in a wide dish, add the kumara and toss so every baton is coated in the spice oil.
Place in a single layer on a lined baking tray and bake for about 20 minutes, turning once until golden and tender.
To serve: Pile up on a large plate and serve with the following sauce and the tomato chilli sauce if using.
Sauce: Combine all the ingredients in a food processor and blend until smooth. Season. Makes about 1 cup
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.