A trip to the local fruit and veg market saw me snatch up a bargain of fresh, firm and brightly hued Desirees and Sweet Potatoes. It must have been a craving, because I immediately envisaged a batch of super tasty, chunky, crispy baked chips, steaming hot out of the oven. Fortunately, mum was buying BBQ Chicken for dinner, so the Desiree and Sweet Potato Chips I was hoping to bake would make the perfect accompaniment :)
Glowing Desiree Potatoes and Taut-skinned Sweet Potatoes
- 4 desiree potatoes
- 4 sweet potates
- Rice bran oil
For the spiced salt seasoning:
- 1 tbs sweet paprika
- 1 tbs ground cumin
- ½ tsp cayenne (or more if you prefer it to be spicy)
- Course sea salt and cracked black pepper
Preheat oven to 230°C. Bring the desiree potatoes to the boil in salted water, and parboil for a further 10 minutes. Meanwhile, peel the sweet potatoes and slice them into thick wedges or rounds.
To make the spiced salt seasoning, combine the paprika, cumin and cayenne in a small bowl. Add plenty of salt and pepper, to taste.
Once the potatoes have finished parboiling, drain and cut into thick wedges, leaving the skin on. It didn't occur to me at the time, but at this point, shake the cut potatoes in a colander to roughen them up around the edges - this will produce a crispier coating when roasting. Arrange the desiree and sweet potato pieces in a single layer on a baking tray, brush with rice bran oil, then sprinkle over the seasoning.
Bake in the oven for 20 minutes, or until your desired golden brown colour is achieved. Carefully remove the tray from the oven, use tongs to turn each wedge over to the opposite side, brush with more oil and sprinkle over the seasoning again.
Return the tray to the oven, and bake for a further 20 minutes, until the chips are crispy on the outside with a fluffy centre. Serve immediatey!
Oven-Baked Spiced Desiree Chips