Sweet potato fries with harissa mayo
Sabrina Ghayour says: My favourite fries are made with sweet potatoes – the caramelisation when they're cooked is sensational. I often just sprinkle them with salt but this version, using citrussy sumac, is even better. The sharp, spicy mayo cuts through the sweetness.
- Prepare15 mins
- Cook25 mins
- Total time40 mins
- 600g Evangeline Sweet Potatoes
- 600ml vegetable oil or sunflower oil, for frying
- ½ tbsp sumac
- ½ tbsp fine salt
- 1 tbsp rose harissa
- 2 tbsp mayonnaise or vegan mayo
- 1 unwaxed lime, zest of all, juice of ½, ½ in wdges to serve
Peel and cut the sweet potatoes into 0.5cm-thin chips. Pour 5cm oil into a large saucepan (a deeper pan will prevent splashes) and bring up to frying temperature (180ºC) over a medium heat. Check the temperature by dropping in a small piece of bread – if it turns golden after about 30 seconds, it is ready.
Meanwhile, in a small bowl, combine the sumac and salt. In another small bowl, combine the harissa mayo ingredients and season. Fry the chips in the hot oil in batches, making sure not to overcrowd the pan; turn them occasionally to ensure all sides cook and brown evenly. Each batch will take 6-10 minutes, depending on the type of hob you have (gas tends to cook faster).
Once cooked, use a slotted spoon to carefully transfer the fries to a plate lined with kitchen paper. Sprinkle the sumac salt all over each batch while still hot, then serve with the mayo for dipping and wedges of lime alongside.
Typical values per serving when made using specific products in recipe