Adam Liaw’s sweet potato wedges with sweet chilli and sour cream
The ’90s were a great time to be alive, and much of the credit for that goes to wedges with sweet chilli sauce and sour cream.
Ingredients
2 large sweet potatoes, cleaned but unpeeled
½ cup plain flour
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp black pepper
⅔ cup (about 170ml) vegetable oil
2 tbsp salt
1 tbsp finely sliced chives, to serve
½ cup sour cream, to serve
2 tbsp sweet chilli sauce, to serve
Method
Step 1
Start this step well in advance, even the day before, to allow the sweet potatoes to chill. Microwave the potatoes whole and unpeeled for 10 minutes and allow to cool to room temperature. Combine flour, paprika, onion powder, garlic powder and black pepper. Cut potatoes into wedges, dust lightly with the flour mix and place on a lined baking tray in the freezer. Freeze for at least 1 hour.
Step 2
Pour the oil into a large baking dish and heat in an oven set to 200C fan-forced (220C conventional). Place the wedges into the oil in a single layer and bake for 20 minutes, then turn over and bake for a further 20-30 minutes, until the wedges are crisp and brown. Remove from the tray and season liberally with salt. Scatter with chives, and serve with the sour cream and sweet chilli sauce on the side.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
