You cannot get a more classic American meal then burger and fries. This pair has been made famous from diners in the 50s and 60s and by the fast food movement which although began earlier grew in popularity in the 70s onward. The burger and fry combo has no bounds as it can be served as part of a backyard barbeque on a summer’s day, grabbed via drive-threw on your way out of town, or ordered in a five star restaurant, likely as a gourmet slider with fancy match-stick potatoes served with seasonal chutneys and aioli.
With so many fun things to do with burgers and fries, I thought I would bring the classic diner to my backyard. I used sweet potato for fries and added some complimentary spices and served these fries up with a spicy chipotle mayo. I just loved dipping my crispy sweet fries into creamy and spicy mayo. These fries were served with a classic beef burger. The plating was a large red basket lined with brown paper (could also use newspaper). It was fun to sit in the backyard eating burgers in fries in what felt like a dish plated at a Diner. I haven’t perfected the plating and will certainly be doing it again in the near future.
Chili Lime Sweet Potatoe Fries & Chipotle Mayo
2 medium sweet potatoes, sliced into fries
(keep on some of the skin for rustic look)
1 T olive oil
1 T lime juice
½ tsp chilli powder
¼ tsp cayenne
Salt and pepper
Preheat the oven to 425 F.
Once the potatoes have been cut up, place them in ice cold water for 30min in the fridge. Then drain the fries and pat them dry. This will help the outer part of the fries to get crispier. But noting the high sugar content of sweet potatoes the inner will inevitably remain soft, which is what makes them so tasty.
Note: Coating the outside of the fries with egg white is also a tip I heard of. I think it did help add a bit more crisp to the outside as well.
Add the oil, lime juice and spices to the fries. On a baking sheet covered with parchment paper line the fries without touching each other.
Bake for 30-40 minutes. Watch them carefully so they do not burn and flip them once during cooking. You may broil them at the very end for about 2 minutes, but be careful not to dry them out.
1 T olive oil
1 T lime juice
½ tsp chilli powder
¼ tsp cayenne
Salt and pepper
Preheat the oven to 425 F.
Once the potatoes have been cut up, place them in ice cold water for 30min in the fridge. Then drain the fries and pat them dry. This will help the outer part of the fries to get crispier. But noting the high sugar content of sweet potatoes the inner will inevitably remain soft, which is what makes them so tasty.
Note: Coating the outside of the fries with egg white is also a tip I heard of. I think it did help add a bit more crisp to the outside as well.
Add the oil, lime juice and spices to the fries. On a baking sheet covered with parchment paper line the fries without touching each other.
Bake for 30-40 minutes. Watch them carefully so they do not burn and flip them once during cooking. You may broil them at the very end for about 2 minutes, but be careful not to dry them out.
Check out this delicious burger recipe.
4 comments:
I love sweet potato. Its really yummy and oh yeah with mayo..Its perfect! I love it!
Great post and those pictures are awesome...making me hungry just thinking of this meal.
Great post, thanx for sharing, keep it up.
Awww :( I wanna have those fries right now. They make me crave. It looks really delicious. Thank you for the recipe.
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