Have you tried to make crispy sweet potato fries? No matter how many times you google you can’t seem to find THE right recipe and many of the recipes are almost the same.
When baking or frying sweetpotatoe you might get a stiffer outer layer that soon softens, but it is not crunchy. The reason for this is that sweet potatoes does not contain the same tye of starch as the regular potato does, so to get the strips nice and crunchy you need to cheat a bit.
Let the children play in the kitchen and one day they will become wonderful cooks or even great chefs.
This little collaboration we did for lunch, turned in to potato au gratin. You have to slice the potatoes thin anyway so instead of just piling them up in a oven proof dish I thought her how to make roses. These are cute and tasty little side dishes with any kind of meat or eaten just by itself.
With a potatoes, a hand held mandolin and a few more ingredients we set out on this little endeavour. I have not written down any measurement because it all depends on the size of your dish.
New potatoes, scrubbed clean
Heavy cream
Salt to taste
Freshly ground pepper
some garlic powder
Grated cheese
Finely chopped red onion
Fresh thyme sprigs for garnish
Preheat the oven to 200 C/400 F.
Slice your potatoes into thin slices with a mandolin or cut thin with a knife and arrange the slices in your dish or dishes.
Combine the cream with salt, pepper and garlic powder mix and pour it over the potatoes.
Sprinkle with finely chopped onion and grated cheese, then put some fresh thyme on top.
Cover the dish/dishes with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more.
Garnish with some more fresh thyme before serving.
I made a pie with a meat sauce and topped it with the scalloped potatoes and this also with the spiral rose pattern.
Analiza Gonzales 