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
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