Sweet potato Parmesan fries
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Laura Edwards
Sweet potato Parmesan fries
Sometimes all you need is a big ol' bowl of sweet potato fries. Recipe taken from Gatherings: Recipes For Feasts Great and Small, by Flora Shedden
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
404Kcal
Fat
16gr
Saturates
4gr
Carbs
53gr
Sugars
14gr
Fibre
9gr
Protein
9gr
Salt
1gr
Flora Shedden
Flora starred in series six of The Great British Bake Off where she got through to the semi-finals. Since the tent, she's been busy writing her debut cookbook, Gatherings, which was released in 2017. She now runs her own artisan bakery, Aran, which she transformed from a delipidated newsagents.
See more of Flora Shedden’s recipes
Flora Shedden
Flora starred in series six of The Great British Bake Off where she got through to the semi-finals. Since the tent, she's been busy writing her debut cookbook, Gatherings, which was released in 2017. She now runs her own artisan bakery, Aran, which she transformed from a delipidated newsagents.
See more of Flora Shedden’s recipes
Ingredients
- about 1kg sweet potatoes
- 8-10 garlic cloves, unpeeled
- a good glug of olive oil (about 4 tbsp)
- a pinch of sea salt flakes, plus extra to serve
- 2 sprigs of rosemary, leaves stripped and roughly chopped
- 50g Parmesan cheese, finely grated
Step by step
Get ahead
Prepare the sweet potato chips and transfer to a large resealable food bag, add the oil, seasoning and garlic, seal and chill for up to 8 hours before cooking.
- Preheat the oven to 190°C, fan 170°C, gas 5.
- Scrub the sweet potatoes but don’t peel them (I like my chips with the skins on). Cut each potato in half lengthways, then into 1cm-thick chips.
- Smash the garlic cloves with a flat side of your knife blade, keeping the skins on.
- In a bowl, toss the chips together with the smashed garlic and the oil. Crumble in a pinch of salt and ensure the chips are well coated in the oil. Tip them onto a roasting tray and arrange them in a single layer (you may need to use 2 trays). Bake for 35-40 minutes.
- Bring the chips out of the oven and carefully use a fish slice to loosen them from the tray. Sprinkle the rosemary and parmesan all over and shake the tray to combine. Return to the oven for 5-10 minutes to allow the parmesan to become crispy. Serve sprinkled with sea salt flakes.
