Yotam Ottolenghi Sweet Potato Wedges

Ottolenghi s sweet potato wedges with lemongrass creme fraiche.

Yotam ottolenghi sweet potato wedges. Put the sweet potato in a small saucepan add boiling water just to cover then stir in a teaspoon and a half of salt and cook on medium high heat for 10 12 minutes until soft enough to mash. A marriage of flavours. Yotam ottolenghi s herby cucumber salad with brown butter croutons. 65g unsalted butter 150g soft white bread about 3 4 slices crusts removed and.

50 g grated fresh ginger. Mix the sweet potatoes in a large bowl with the paprika cayenne garlic polenta oil and 1 tsp flaked salt. Simple but yet so good. 5 red onions peeled and cut into 6 wedges each 750g net weight 2 heads garlic cut in half widthways 3 baking potatoes 750g skin on cut into quarters lengthways 120ml olive oil salt and.

The combination of sweet potato and fresh lemongrass and the sharpness from the ginger really works. Once combined tip the sweet potatoes and all the oil onto a large parchment lined baking sheet and roast for 25 to 30 minutes stirring gently once or twice until the potatoes are cooked crisp and golden brown. 900 g sweet potatoes.