Sweet potato fries with a sour cream, parsley & garlic dip

775 12 Comments

Sweet potato fries with a sour cream, parsley & garlic dip

When I went home to Belgium for the holidays to spend some time with my family, I wanted to try out some new recipes I had in mind, and one thing I had been dying to try was sweet potato fries. I had them in restaurants before and as I absolutely love sweet potatoes, it had been at the top of my ‘to make’ list for a very long while. The first time I made them, I made the big mistake of trying to use raw sweet potatoes, like most chefs seemed to be doing. It took me ages to get them all chopped and needless to say, my hands and arms were killing me afterwards! It wasn’t until after that, that I decided to parboil the potatoes first, to soften them up and make them easier to slice: best idea ever.

Sweet potato fries with a sour cream, parsley & garlic dip

Either way, the original ones went down very well so when I came back to Ireland and hosted my very first dinner party here for my friends, I decided to make them again, to serve along with my own coq au vin with mushrooms and carrots. Two of my friends told me during the dinner that they actually don’t really like sweet potatoes all that much, but that they really loved the fries.

Since then they have become a weekly tradition to eat, and they are very easy to combine with a lot of different things. You can create a completely vegetarian recipe with them as they pair well with apples, bananas, dates, figs, kale, leeks, mushrooms, oranges, paprika, peas, pineapple, pumpkin, tomatoes and so on.

When it comes to fish, they go well with cod, halibut, mackerel, salmon and much much more. Meat or poultry? Also no problem! Bacon, chicken, duck, ham, pork and almost any kind of roasted meat will taste delicious with sweet potatoes.

Last but not least: they are good for you! Livestrong claims: “Sweet potatoes contain vitamin A, vitamin C, manganese, fiber, B vitamins, potassium and even iron. In fact, Whole Foods considers sweet potatoes one of the healthiest vegetables we eat. A medium sized sweet potato contains more than your daily requirement of vitamin A, nearly a third the vitamin C you need, almost 15 percent of your daily dietary fiber intake and 10 percent of the necessary potassium. Sweet potatoes may even protect cigarette smokers and those who live with them from emphysema by virtue of its vitamin A, as cigarette smoke creates a deficiency of this vitamin. This deficiency may be one of the causes of emphysema. Quitting smoking would be best, but eating plenty of sweet potatoes while you work on it may save your life.”

Sweet potato fries with a sour cream, parsley & garlic dip

Serves: 5 people
Ingredients

  • 10-15 sweet potatoes
  • 40cl sour cream
  • 1/2 tablespoon of garlic powder
  • 2 tablespoons chopped fresh parsley
  • good quality olive oil
  • pepper & salt

Sweet potato fries with a sour cream, parsley & garlic dip

Preparation

Peel the potatoes and put them in a pot with cold water once they are peeled. Don’t add too much water, just enough to cover all of them. You don’t have to add any salt at this point, simply bring it to a boil and let them cook until you can easily pierce them with a knife. They don’t have to be completely cooked, just as long as they are soft enough to make the chopping easier, so let’s say between 7,5 – 10 minutes after the water starts boiling, depending on the thickness of the potatoes.

Once they are done, drain the water and let them cool down by pouring cold water on top of them. Slicing them up should be very easy now, and the technique for it is very easy. Put the potato in front of you, vertically. Slice a piece of the side, something around 1 cm is thick enough and cut along the potato at the same distance until you have cut up 3/4th of the potato, then turn the last piece down (with the core of the potato down) and continue slicing. Then slice the potato slices up in matchsticks until you have fries of 1cm thickness. Don’t make them too thin or they will burn, don’t make them too thick or they won’t become crispy. Put the fries in some cold water while you are slicing the remaining ones up.

Now spray a bit of olive oil onto a baking sheet, place the fries along side each other but leave a bit of room in between, drizzle lightly with some extra olive oil on top and sprinkle some pepper and salt over the fries. Pop them in the oven at 185° for 25 – 30 minutes (until they start to brown on the ends) and make sure to check on them every once in a while to make sure they aren’t turning black. It’s always important to know your oven and make sure not to turn the heat up too high to speed up the process, as they will simply burn on the edges too fast and your middle part will still be soggy. Depending on the type of oven you have, you might have to turn your plate around a bit so all the fries are baked evenly.

In the meanwhile you can make your dip. Simply stir the chopped parsley and garlic powder into the sour cream and set aside. Once the fries are done you can sprinkle some fresh parsley on top and serve them with the dip.

Sweet potato fries with a sour cream, parsley & garlic dip

Sweet potato fries with a sour cream, parsley & garlic dip

 

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775
12 Comments
  • Candy Kage

    Reply

    Love sweet potato fries

  • Marette Flora @ Floradise

    Reply

    Yum! These look tasty and easy to make.

  • Ashleigh

    Reply

    These look amazing! I’ve talked so much on my blog about my love with sweet potatoes/yams and this recipe looks easy and good! Thank you for sharing, pinned!

    • Tine at Home

      Thank you so much for your kind words Ashleigh!

  • Erin Hoskins

    Reply

    I love sweet potato fries. When I’ve tried to make them before, they are pretty soft. Maybe parboiling would help get them a little crispier?

    • Tine at Home

      Hi Erin, the best tips I can give you to get them crispier is to put them in cold water after chopping them and before putting them in the oven. Also try to cut them evenly and make sure none of the fries are too big, cause otherwise they will only end up with crispy ends but the middle will still be soft. And last but not least: don’t overcrowd your baking tray by simply making sure the potatoes don’t actually touch each other cause otherwise they won’t bake but steam instead. Hope these tips help!

      • Erin Hoskins

        Thank you! I’ll definitely try those tips next time I attempt to make them!

  • Jill Campbell

    Reply

    These look amazing! I can never quite get them right so defo going to try your recipe. Great photography too!

    • Tine at Home

      Thanks a million Jill, let me know if you tried it and if they turned out like you were hoping for!

  • Lora @ Craftivity Designs

    Reply

    Yummmm. I definitely want to try this, pinning.

  • Mardene Carr

    Reply

    I will take just the sweet potato fries please …lol

  • Tamika Mapp

    Reply

    I love sweet potato and sour cream in everything. I’m going to try this the next time, I make my fries. The sour cream sounds like it will be very good. Thanks for sharing this recipe.

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