Skip to main content

Smokey Sweet Potato Fries


Prep time: 7 minutes
Cooking time:  6-8 minutes per batch

INGREDIENTS
  • 2 lbs sweet potatoes cut into thin fries
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon sugar
  • 1 cup cornstarch
  • 3/4 cup water.
  • Vegetable oil for your deep fat fryer
INSTRUCTION
  1. Heat your deep fat fryer to 190C.
  2. Cut your potatoes into thin fries.
  3. Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.
  4. Mix the cornstarch and water .
  5. Dip the fries into the cornstarch/water mix to thoroughly coat then allow the residue to drip off them.
  6. Move them to the fryer, you may need to do this in two batches as you don't want to overfill the fryer in case they all stick together.
  7. Fry each batch for 6-8 minutes until crispy, stirring them when needed to avoid them sticking together.
  8. After each batch is done, place them on kitchen towel and dust them with the paprika mix.
  9. Enjoy!! :) 


Labels:

Comments

Post a Comment

Popular posts from this blog

Grilled Sea Bass with Lemon Garlic butter

Prep time: 5 minutes Cooking: 10 minutes INGREDIENTS 2 fillets of Sea Bass 3 TBSP butter Juice of 1 lemon 3 cloves garlic (minced) 1 TBSP chopped parsley 1 TSP paprika 1 TSP garlic powder 1/2 TSP salt 1/2 TSP ground black pepper INSTRUCTIONS Combine the garlic powder, paprika, pepper, and salt in a bowl the sprinkle onto both sides of the fish. For the lemon garlic butter, combine the butter, minced garlic, lemon and parsley to a saucepan and heat until the butter is melted, remove from the heat once melted. Add salt & pepper to taste. Lightly butter the grill rack so the fish doesn't stick. Preheat the grill to a medium/high heat then add the fish. Grill for 4 minutes, then baste the fish with the lemon garlic butter, grill for a further 1 minute then turn the fillets over, baste then return to the grill for a further 5 minutes or until cooked, basting regularly. You can if you wish turn it over once more at this point to brown the fluffy side...
Post a Comment
Read more

BBQ Chicken with a Lemon Parsley Marinade

Prep time: 3 minutes Cooking time: 10 minutes INGREDIENTS 2 TBSP finely chopped parsley 4 cloves garlic (minced) 1.5 large lemons (juiced) 250g cream cheese Salt & ground black pepper 4 Chicken breasts INSTRUCTIONS Mince the garlic and chop the parsley. Put the cream cheese, garlic, parsley and the juice of 1 lemon into a mixing bowl. Add salt and plenty of ground black pepper. Thoroughly mix until smooth.  Put 2 TBSP of the sauce aside for later. Slightly score the top of the chicken breasts. Lightly coat all of the breasts in the sauce. Add the breasts to the BBQ and baste the top of them with the remaining sauce. Turn them regularly basting the new side each time. Once cooked through remove from the BBQ and serve, smearing the remaining sauce onto the cooked breasts then drizzle with the juice from half a lemon. Add salt and pepper to taste. Voila! :) 
Post a Comment
Read more

Bacon Wrapped 'Three Cheese' Stuffed Chicken

Prep time:  10 minutes Cooking time:  25 minutes INGREDIENTS 4 large chicken breasts  80g cream cheese 8 slices streaky bacon 90g feta cheese 35g mozzarella 1 TBSP dried chives 1 TBSP garlic powder 2 TBSP olive oil Salt & pepper to taste INSTRUCTIONS Preheat your oven to 180C. Butterfly your chicken. (If you are unsure how to do it here is an  instructional video ). Cover the chicken with cling film on a chopping board and tenderise it to flatten. Add the cream cheese, feta, mozzarella, garlic powder and chives to a mixing bowl and beat until smooth, making sure the feta is completely broken up. Spoon 1/4 of the mixture onto the smaller side of each breast. Wrap the larger side of each breast over the smaller and tuck it under. Wrap each fillet in two slices streaky bacon or until completely covered. Lightly oil a baking tray then place each fillet onto the tray. Baste with olive oil. Add salt & pepper to taste. Place in the ov...
Post a Comment
Read more