This is the skinny Jerusalem artichoke version of jacket potato wedges, although the flavour and texture are very different. When artichokes are roasted, the skin turns chewy and slightly crisp, while the flesh becomes soft and squidgy. The sweetness pairs well with a bit of smoky spice.
- Prepare10 mins
- Cook35 mins
- Total time45 mins
- 600g Jerusalem artichokes, scrubbed, cut lengthways into fingers
- 3 tbsp Vegetable oil
- 2 tsp smoked paprika
- 2 tsp fennel seeds, roughly ground in a pestle and mortar
- 1 tsp fine salt
- 100g Greek yogurt
- ½ x 25g pack coriander, leaves roughly chopped
- 1 tbsp harissa paste
Heat the oven to 225C, gas mark 7. Put the Jerusalem fingers on a lined baking tray large enough to hold them in a single layer. Drizzle with the vegetable oil and toss with the paprika, cumin, fennel seeds and salt until well coated.
Roast for 30-35 minutes, turning halfway through, until the cut sides are meltingly soft. In a small bowl, mix the yogurt with the chopped coriander, then swirl in the harissa. Put the Jerusalem chips on a plate with the bowl in the middle to dip.
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