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Spiced sweet potato chips
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2 litres sunflower oil
700g sweet potatoes, scrubbed
2 tsp Cooks’ Ingredients Smokey Steak Rub
1 tsp dried wild oregano
1. Heat the oil in a large pan or deep fat-fryer to 190°C. Cut the potatoes (with skin on) into 5mm thick chips, rinse under cold water and pat dry in a clean tea towel. Toss into a bowl with the cornflour.
2. Plunge the chips into the hot oil in 2 to 3 batches and cook for 5 minutes until golden then remove from the oil and tip onto a baking tray lined with kitchen paper.
3. Keep the oil hot and cook the chips for a second time at the same temperature for 3 minutes until crisp.
4. Toss the chips in the rub and wild oregano then serve with steaks and chimichurri (see waitrose.com/recipes).
Typical values per serving:
To serve 6.