Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER!

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Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER!
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Recipe type: Vegetable, Vegetarian, Accompanyment
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER! Todays recipe proves that the simpler things in life can be the best. These oven fried sweet potatoes drizzled with sweet balsamic reduction is the stuff of legends.
Ingredients
For the Potatoes
  • 600g Sweet potatoes, cut into 12mm / ½ inch chips
  • Olive oil to drizzle
  • Salt and cracked black pepper to season
For the Balsamic Reduction
  • 250ml Balsamic vinegar
  • 2 Tbs Honey
Instructions
  1. Cut the sweet potato into 12mm chips then place them in a roasting pan.
  2. Drizzle the chips with olive oil and mix them around until everything is coated.
  3. Roast the chips in a preheated oven at 220c or 425f for 25 to 30 minutes until lightly golden.
  4. While the potato roasts, combine the honey and balsamic vinegar in a small saucepan.
  5. Heat the saucepan over medium high heat. Bring the mixture to a boil and allow this to reduce for 12 to 15 minutes, stirring occasionally.
  6. Towards the end as the reduction thickens, turn the heat down and stir continuously until the mixture is one third of its original volume. Remove it from the heat and keep warm.
  7. Transfer the potato chips to a serving bowl, drizzle generously with the balsamic reduction, season with salt and crack black pepper and serve immediately.

 

Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.

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Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.
Author: 
Recipe type: Seafood / Breakfast / Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Potato cakes with smoked salmon and herb mayonnaise is a classic breakfast or brunch meal. The creamy potato cakes with crispy fried outside offset against the rich smoked salmon and herb mayonnaise combine to form a breakfast fit for kings. Potato cakes with lox.
Ingredients
  • 4 Medium Potatoes
  • 200ml Mayonnaise
  • Small handful of fresh dill
  • Small handful of fresh parsely
  • Small handful of fresh garlic chives
  • 4 Slices smoked salmon
  • 50g Butter
Instructions
  1. Place the mayonnaise in a jug and add the dill, parsley and garlic chives. Using your stick blender, zap this until everything is finely chopped and well combined.
  2. Peel 4 medium potatoes and cut them into 8ths. Boil the potatoes for 20 minutes until soft, then drain and transfer to a large mixing bowl.
  3. Add 60ml of the mayonnaise to the potatoes, then mash the potatoes until very smooth.
  4. Using wet hands, pick up a quarter of the potato and form it into a patty about 25mm or 1 inch thick. Repeat this until all 4 patties are formed.
  5. Heat your pan over medium high heat then add 50ml of butter. Fry the patties for 3 to 4 minutes per side until crisp and golden.
  6. Remove the patties from the pan and transfer these to 2 serving platters.
  7. Top each potato cake with a generous sliver of smoked salmon, then top this with some of the herb mayonnaise.
  8. Garnish this with some extra dill and edible flowers and serve immediately.

 

Sweet Potato Fritters. Delicious Fritters as Dessert or an Accompaniment to the Main Course.

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Sweet Potato Fritters. Delicious Fritters as Dessert or an Accompaniment to the Main Course.
Author: 
Recipe type: Vegetable / Potato
Cuisine: Central African
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Sweet potato fritters are very popular in both Malawi and Zambia. It is quick and easy and will do any feast justice. Sweet potato fritters can serve both as a delicious dessert, served with syrup and lemon, or plain as an accompaniment to your main course.
Ingredients
  • ½ Kg Sweet potatoes
  • ½ Cup Milk
  • 1 Tsp Salt
  • 1 Tsp Ground cinnamon
  • ⅜ Cup Brown sugar
  • ⅞ Cup All-purpose flour
Instructions
  1. cut the sweet potato into small blocks and place it in a pot with the milk.
  2. Place the lid on the pot and cook this over medium heat for 15 minutes until the potato is very soft, and almost all of the milk has been absorbed.
  3. Remove the pot from the heat and mash the sweet potato until smooth.
  4. Add the salt, cinnamon, brown sugar and flour. Using a wooden paddle, mix this until everything is well combined and you have a soft sticky dough.
  5. Fill your pan with oil to a depth of 1 inch or 25mm and heat this to 180c or 350f.
  6. Scoop up single tablespoons of the dough and carefully drop them into the oil. Fry the fritters for 2 and a half minutes per side until crisp and golden. Repeat this until all of the batter is used.
  7. Drain any excess oil on kitchen paper before serving.

 

Hasselback Potatoes with Sweet Pepper Salsa

How to cook hasselback potatoes with sweet pepper salsa


Hasselback Potatoes with Sweet Pepper Salsa
Author: 
Recipe type: Potatoes / Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Hasselback potatoes are the creamiest potatoes you can possibly imagine. This quick and simple hasselback potato recipe will give you a winning dish every time.
Ingredients
  • ¼ Red pepper, chopped finely
  • ¼ Yellow pepper, chopped finely
  • 1 small pickled gherkin, chopped finely
  • 50g Butter
  • 1 Tsp Garlic powder
  • 12 Baby potatoes
Instructions
  1. Chop the peppers and gherkin finely, just a bit bigger than match-heads
  2. Weigh out the butter, and measure the garlic powder
  3. To slice the potatoes, hold your knife with the tip pointing downward towards the chopping board
  4. Slice into the potato until the tip of the knife meets the chopping board
  5. Draw the blade towards yourself, allowing the tip of the knife to "bounce" over the bottom of the potato, leaving it intact
  6. Make the slices 1-2mm apart, until the entire potato is sliced. Repeat with the remaining potatoes
  7. Heat your oil to 190c / 360f and deep-fry the potatoes for 20 minutes until the skin has visibly taken on a golden color, and the potatoes have started to fan out slightly
  8. Drain the potatoes on kitchen towel, place them in a bowl and keep them warm
  9. Melt the butter in a pot or pan over medium heat. Add the peppers and sauté for 3 minutes
  10. Add the gherkins to the pan and sauté for further 3 minutes
  11. Ad the garlic powder, stir it in until it dissolves into the butter. Remove from the heat and pour over the potatoes
  12. Serve immediately

 

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