Spiced Sweet Potato Fries with Tahini Dip
Ingredients
- 800 gSweet potato (peeled and cut into sticks)
- 3 tbspExtra virgin olive oil
- 2 tbspChickpea flour
- 1 tspCumin ground
- 1 tspSweet paprika
- 4 tbspTahini
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcGarlic (finely minced)
- 1 pinchGray sea salt
- 1 pinchCayenne pepper
- 1 tspZa'atar
- 1 tspSumac
Method
Soft-centered sticks with caramelized, almost charred edges. The sharp lemon acidity and nutty sesame roundness contrast perfectly with the roasted tuber's natural sweetness.
- 1
Peel the sweet potatoes. Cut them into regular sticks of 1 cm section. Regularity is needed for uniform cooking: if it's too thin, it burns; too thick, it stays soft.
- 2
In a large mixing bowl, mix the fries with the oil, cumin, paprika, and zaatar. Dust with chickpea flour and stir vigorously. The flour will absorb surface moisture and create a thin crispy crust.
- 3
Preheat the oven to 210°C. Spread the fries on a baking sheet lined with parchment paper without them touching. Bake for 20 to 25 minutes. They are ready when the tips are brown and the flesh yields under pressure.
- 4
While cooking, mix the tahini, minced garlic, lemon juice, and sumac. Thin with a tablespoon of water if the texture is too firm. The sauce should be smooth and coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the baking sheet: if the fries touch, they will steam instead of roasting.
- Always salt the fries after baking, never before, to preserve the crunch.
How long does this dish keep?
Consume immediately. Sweet potatoes soften very quickly as they cool.
