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#everydaygourmet #deepfryer #entertaining
This recipe is created in partnership with Everyday Gourmet.
1. Peel and cut sweet potatoes in into 2 cm thick wedges and then cut in half again on an angle.
2. Bring a large pot water to the boil and add 3 tablespoons of salt and the bicarb soda.
3. Add the wedges and bring back to the boil.
4. Cook for 4-5 minutes or until they become soft on the outside but they still hold their shape. Strain with a slotted spoon and arrange in a shallow tray.
5. Now combine the cornflour with 1/2 cup of water until it forms a slurry. Pour over the wedges and using your hands, carefully coat each wedge in the slurry mixture.
6. Pre heat oil to 180°C and add the potatoes in batches. Cook for 8-10 minutes turn frequently in the oil so they cook and colour evenly. They are ready when they’re crispy and golden in colour.
7. Transfer to a rack to drain and repeat with the next batch. Keep the first batch warm in a preheated oven set to 100°C.
8. Serve the wedges with a side bowl of sour cream topped with sweet chilli sauce.