Superbowl finger food this time - Sweet Potato Fries and pan-fried Samosas! Both my husband and I LOVE sweet potato fries. We can't seem to get enough of them. They are so incredibly addictive. After a few lukewarm attempts where my fries were either too caramelized or just a little limp or lacking in flavor, I finally hit upon a combination of spices and bake time that seems to work. This version of the fries is sweet and spicy. I also added some brown sugar to bring out some extra camerlization action!
So, here it is!
Ingredients (serves 4):
- 2 sweet potatoes, peeled and cut into wedges about 3/4 - 1 inch wide
- 1.5 tablespoons corn starch
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 teaspoons brown sugar
- 1/2 teaspoon amchur / dry mango powder
- 1 teaspoon chaat masala
- 1.5 teaspoons cumin powder / jeera powder
- 1 + 2 tablespoons olive oil
Coated with spices and ready to bake! |
Preparation:
- Preheat the oven to 425 F
- In a big enough zip lock bag, throw in the sweet potatoes and corn starch. Seal the bag and give it a good shake until all the wedges are coated with corn starch. This makes the fries slightly more crispier.
- Next, add the remaining spices - salt, pepper, brown sugar, amchur, chaat masala, and cumin powder. Lastly pour 2 tablespoons of oil into the bag. Seal the bag and toss the wedges and massage them so that they get coated with all the spices.
- When all the wedges look evenly coated, transfer them to a baking sheet and bake for 15 - 20 minutes on one side (I recommend 17 minutes :)). Now, flip the wedges onto the other side, drizzle a tablespoon of oil and bake for another 20 minutes or until the wedges are sufficiently browned/caramelized.
That's it. Remove from the oven and serve immediately.
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