June 27, 2015

Sweet Potato Fries and Charred Onion Dip


You can't get bored with sweet potatoes. Well, I can't. I won't speak for you-that would be presumptuous and a little too full on! But seriously, they're the best and these sweet potato fries are the best.

I'm always on the hunt for the perfect non-fried fry. Simply for ease, convenience and not having to whip out a pot and deal with hot oil every time you want crispy fries. Don't get me wrong there's a time and place for fried fries. For me, it's just not after work and in a tiny kitchen!


As you may have guessed by now, these are baked. The sweet potatoes are cut into sticks, tossed in olive oil, salt and pepper. Then they are tossed in polenta or cornmeal-depending on what it's packaged like where you live. This is what gives the sweet potato fries their crisp and crunch. 

I have a friend, Ciara, who is an aficionado when it comes to sweet potato fries. I think she could give a city guide of where the best sweet potato fries are to be found. Now, that's a friend you should want and need. I reached out to her for this post and asked what dip I should make. She said and I quote, 'In short, absolutely everything works'.


I knew I wanted something creamy, ranch like in the way that it has sour cream but so flavorful that you might just want to eat the dip on its own. I came up with a charred onion dip. 

Can I tell you something? It was the perfect match. 

The sweet potato fries are crispy and crunchy and the natural sugars in them bring out a beautiful sweetness that slightly caramelizes as they cook. 

The dipping sauce? Let me tell you-it's something like a cream of french onion soup. Rich and creamy with a depth of flavor that can only come from cooking the onions the way it says in the recipe. Low and slow until they're soft, sweet and translucent and then hot and fast until they're crispy and charred. 

Enjoy,

Holly, x


Scrub the potatoes, just to clean them but keep most of the skin intact.

Slice them into long stick, 1 cm thick.

Place them in a bowl of cold water and allow to sit for 2 minutes.


Drain the water and place them in a clean tea towel and dry fully.

Once dry, allow to sit in the air as you prepare everything else.

Preheat the oven to 200C and get 2 baking sheets ready.


Place the dried potatoes in a clean dry bowl.

Drizzle over the olive oil, salt and pepper and toss really well.


Add the cornmeal to the bowl and toss well.

Place the fries, in a single layer, on the baking sheet.


Bake for 30-40 minutes.


Remove and serve with the charred onion dip-recipe below.


Half the onions, remove the skin, top and tail and thinly slice.

Heat a medium saucepan with 1 tablespoon of oil and gently cook the onion over a low to medium heat with a pinch of salt and pepper until soft and translucent, about 15-20 minutes.


Turn up the heat and cook the onions over a medium to high flame for 5-10 minutes, stirring regularly  until brown and slightly burnt and charred-but not burnt burnt!


Pour in the red wine vinegar and cook until it has evaporated.


Remove from the heat and allow the onions to cool.


In a bowl, mix together the mayonnaise and sour cream.


Once the onions have cooled, chop roughly and add to the above mix.


Stir to combine-if the mixture is too thick, thin with a little milk.

Taste and check for seasoning-add more salt and pepper if needed.


Sweet Potato Fries, serves 3-4

2-3 Large sweet Potatoes
2 Tablespoon Olive Oil
4 Tablespoons Polenta/Cornmeal
1 Teaspoon Salt
1/2 Teaspoon Pepper, plus more salt to taste

Scrub the potatoes, just to clean them but keep most of the skin intact.
Slice them into long stick, 1 cm thick.
Place them in a bowl of cold water and allow to sit for 2 minutes.
Drain the water and place them in a clean tea towel and dry fully.
Once dry, allow to sit in the air as you prepare everything else.
Preheat the oven to 200C and get 2 baking sheets ready.
Place the dried potatoes in a clean dry bowl.
Drizzle over the olive oil, salt and pepper and toss really well.
Add the cornmeal to the bowl and toss well.
Place the fries, in a single layer, on the baking sheet.
Bake for 30-40 minutes.
Remove and serve with the charred onion dip-recipe below.

Charred Onion Dip

4 Medium Small Onion
100g Mayonnaise
150g Sour Cream
1 Tablespoon Red Wine Vinegar
Salt and Pepper

Half the onions, remove the skin, top and tail and thinly slice.
Heat a medium saucepan with 1 tablespoon of oil and gently cook the onion over the low to medium heat with a pinch of salt and pepper until soft and translucent, about 15-20 minutes.
Turn up the heat and cook the onions over a medium to high flame for 5-10 minutes, stirring regularly  until brown and slightly burnt and charred-but not burnt burnt!
Pour in the red wine vinegar and cook until it has evaporated.
Remove from the heat and allow the onions to cool.
In a bowl, mix together the mayonnaise and sour cream.
Once the onions have cooled, chop roughly and add to the above mix.
Stir to combine-if the mixture is too thick, thin with a little milk.
Taste and check for seasoning-add more salt and pepper if needed.

2 comments:

  1. This is brilliant. Glad to have you back Holly's Pantry.

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    Replies
    1. ah thanks! feels good to be back :)

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