Famous Sweet Potato Fries with Chilli Lime Aioli

Serves: to share
GF DF RSF

Ingredients:

FOR THE SWEET POTATO FRIES
2 sweet potatoes (about 500 g), peeled
3 tablespoons COCKATOO GROVE Extra Virgin Olive Oil
60 g (1/2 cup) arrowroot or tapioca flour 
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Himalayan salt

CHILLI-LIME AIOLI (makes 250 g/1 cup)
4 free range egg yolks
2 teaspoons Dijon mustard
2 garlic cloves, peeled and minced 
Juice of 1-2 limes
1 teaspoon cayenne pepper, or to taste
Himalayan salt and freshly ground black pepper
200 ml COCKATOO GROVE Extra Virgin Olive Oil

Method:

Preheat the oven to 200°C and line two baking trays with baking paper.

Slice your sweet potato into 7 cm long × 5 mm wide fries. Making sure they are all about the same size is important here for even cooking and uniform crispiness.

Place the fries in a large bowl, drizzle over the olive oil and toss with your hands to coat well. Add the arrowroot or tapioca flour, paprika, garlic and onion powders and 2 teaspoons of salt and, again, toss with your hands to get all-over even coverage and distribution of flavour.

Carefully spread out the fries in a single layer on the prepared trays, making sure there is no overlap (this helps them get extra crispy). Roast for 25-30 minutes, or until they are golden brown, crunchy and crispy. (Roasting times can vary based on your oven and how thinly you cut the fries, so keep an eye on them, as – much like Melbourne’s weather – they can turn very quickly.)

Meanwhile, for the chilli-lime aioli, place the egg yolks, mustard, lime juice and garlic in a blender and add a dash of the oil and blitz until combined. With the blender still going, slowly pour in the olive oil in a thin, even stream until all the oil has been incorporated and the aioli is thick and creamy – take your time so it doesn’t split. Add the juice of 1-2 limes and the cayenne pepper to taste towards the end to your liking. Season well with salt and pepper to taste and check you’re happy with the level of heat. Spoon into a serving bowl, cover with plastic wrap and refrigerate until needed.

Transfer the fries to a large tray or platter, season well with salt and pepper and pair with the chilli-lime aioli.