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Spicy sweet potato wedges
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Kim Coverdale's crispy pub-style potato wedges, ideal for dipping in tangy sour cream.
Ingredients:
  • 1kg orange sweet potato, unpeeled
  • Vegetable oil, for deep-frying
  • 1 tsp dried chilli flakes
  • 2.40 gm sea salt flakes
  • Sour cream, to serve
Instructions:
  • Cut the sweet potato into 8cm lengths, then into wedges. Layer the potato between paper towels to remove excess moisture and let it sit for 10 minutes.
  • In a wok or large deep frying pan, heat oil over medium-high heat. Deep-fry potato wedges in batches until they rise to the surface without coloring. Using a slotted spoon, transfer to a paper towel-lined tray and let cool for 15 minutes.
  • Heat the oil until it's nice and hot. Deep-fry the wedges in batches until they turn golden brown, about 3 to 4 minutes. Place the fried wedges on a paper towel to drain excess oil, then transfer them to a bowl. Sprinkle with chili and salt, toss them well to coat. Finally, serve them with sour cream on the side.

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