Sunday, September 15, 2013

Spicy Sweet Potato Wedges with Lemongrass Mayo

Please don't think of these as regular everyday sweet potato fries.  They are so much more than that!  These sweet potato wedges are mixed with a very lively combination of coriander (lots of it) and red chile pepper.  All that spicy flavor makes for a very savory and mouthwatering crust on the sweet potato wedges.  These wedges are delicious all on their own, but they pair very well with this bright and fresh lemongrass mayo.  I thought these wedges were very satisfying and comforting without weighing you down.  I'm absolutely addicted to them and can't wait to make them again!

Spicy Sweet Potato Wedges with Lemongrass Mayo
Adapted from Plenty
by Yotam Ottolenghi
Serves 4

3 medium sweet potatoes  (about 2 pounds)
4 tablespoons olive oil
1-1/2 teaspoon ground coriander
1 teaspoon salt
1 fresh red chile, finely diced

 Lemongrass Mayo

1/2 lemongrass stalk
1/2 cup mayo
grated zest and juice of 1 lime
1/2 inch fresh ginger, peeled and grated
salt and pepper, to taste

Preheat the oven to 400F.  Wash the sweet potatoes but don't peel them. Cut each lengthways in half.  Cut again lengthways into quarters and then once more in the same way so you are left with eight long wedges.

Place them on a roasting pan that has been lined with parchment paper and brushed lightly with some of the oil.  (Note: I didn't use the parchment paper and my wedges stuck slightly.  I worry that the parchment would impede the browning/caramelizing process so I would fore-go it next time as well. Toss the wedges with the remaining oil and sprinkle with a mixture of the ground coriander, finely diced red chile, and salt.  Roast for about 25-30 minutes or until the sweet potato is tender and golden brown.  Remove from the oven and allow to cool slightly.

To make the dipping sauce:
Very finely chop the lemongrass or grind finely in a spice grinder.  (Note: I found a jar of sliced lemongrass in the Asian section of my supermarket.) Whisk with all of the other ingredients for the dipping sauce and set aside. When ready to serve, place the wedges on a large, flat serving dish. Serve with the sauce on the side.
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  1. These are on my "to-make" list too. I love the sound of that coriander-chile pepper crust on them paired with the lemongrass dipping sauce. Yum! ;-)

  2. Anytime I see lemongrass in a recipe, I get homesick. We had a huge lemongrass plant in our back yard in the islands. Lemongrass is impossible to find at any of our local supermarkets, including in the spice section. But wow does it bring some nice flavor to dishes. I bet those fries were addictive Kim.

  3. I enjoy baked sweet potato fries, but always end up making them the same way--going the chipotle dipping sauce route. This would be a refreshing change.

    Have been wanting to email you but haven't had the chance! It's always something.

  4. Leave it to Ottolenghi to put a FABULOUS spin on sweet potato fries! I would never expect any of his recipes to be typical or predictable. :P

  5. Your potato wedges are so beautifully golden and crisp! I really like the idea of Thai flavours with this vegetable, especially the lemongrass.

  6. Oh yeah! The fiery sweet potato wedges and that cool mayo sound like they would rock.

  7. This was another Ottolenghi dish that I adored. In fact I go a little weak at the knees whenever I think back to that lemongrass mayo. Beautiful looking crust you got on your fries, Kim - gorgeous photos.


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