Sweet potato Parmesan fries

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Ingredients

• about 1kg sweet potatoes
• 8-10 garlic cloves, unpeeled
• a good glug of olive oil (about 4 tbsp)
• a pinch of sea salt flakes, plus extra to serve
• 2 sprigs of rosemary, leaves stripped and roughly chopped
• 50g Parmesan cheese, finely grated

Step by step

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Prepare the sweet potato chips and transfer to a large resealable food bag, add the oil, seasoning and garlic, seal and chill for up to 8 hours before cooking. 

1. Preheat the oven to 190°C, fan 170°C, gas 5.
2. Scrub the sweet potatoes but don’t peel them (I like my chips with the skins on). Cut each potato in half lengthways, then into 1cm-thick chips.
3. Smash the garlic cloves with a flat side of your knife blade, keeping the skins on.
4. In a bowl, toss the chips together with the smashed garlic and the oil. Crumble in a pinch of salt and ensure the chips are well coated in the oil. Tip them onto a roasting tray and arrange them in a single layer (you may need to use 2 trays). Bake for 35-40 minutes.
5. Bring the chips out of the oven and carefully use a fish slice to loosen them from the tray. Sprinkle the rosemary and parmesan all over and shake the tray to combine. Return to the oven for 5-10 minutes to allow the parmesan to become crispy. Serve sprinkled with sea salt flakes.

source:https://www.sainsburysmagazine.co.uk/recipes/potatoes/sweet-potato-parmesan-fries

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