Crispy Potato Dippers (Print Version)
# Ingredients:
→ Sweet Potato Wedges
01 -
2 tablespoons olive oil
02 -
1-2 tablespoons corn starch or cornflour
03 -
2 large sweet potatoes, washed well and sliced into wedges
→ Seasoning
04 -
Sea salt to taste
05 -
½ teaspoon red chili powder (optional)
06 -
2 teaspoons garlic powder
07 -
2 teaspoons sweet paprika
08 -
2 teaspoons dried thyme
09 -
¼ teaspoon cayenne pepper
10 -
½ teaspoon onion powder
→ Avocado Garlic Aioli
11 -
1 clove garlic, finely minced
12 -
Sea salt to taste
13 -
1 large ripe avocado
14 -
2 teaspoons freshly squeezed lemon juice
15 -
2 tablespoons whole egg mayonnaise
# Instructions:
01 -
Put the wedges in a big bowl filled with cold water. Let them sit for at least an hour to take out the extra starch.
02 -
Move the oven racks closer to the top, then preheat to 450°F (230°C). Mist two baking trays with oil or cooking spray and place them in the oven to heat up.
03 -
After soaking, let the wedges dry completely using paper towels. Add cornstarch to a large zip bag, toss in the wedges, seal it with some air, and shake it so everything gets coated evenly.
04 -
Shake off any extra cornstarch, toss the coated wedges with olive oil in a bowl, and sprinkle on all the spices—except salt. Mix until they're evenly coated.
05 -
Take the hot baking trays out of the oven, spread the wedges on them with a little space in between, and bake for about 15 to 20 minutes. Use a fork to check if they're tender.
06 -
Flip the wedges over, keeping some space between each one, and pop them back in the oven for 5-10 minutes till they get crispy with golden edges.
07 -
Turn the oven off but leave the wedges inside with the door slightly open for 5 minutes. This will make them even crunchier.
08 -
As the wedges crisp, toss the avocado, garlic, mayonnaise, and lemon juice into a small blender or food processor. Blend for about 20 seconds till it's creamy and smooth, then season with salt.
09 -
Add a good sprinkle of salt to the hot wedges and serve them right away with the creamy avocado aioli for dipping.
# Notes:
01 -
Soaking the wedges in water helps get rid of starch, which makes them crispier.
02 -
Give the wedges enough space on the tray so air can circulate, making them cook evenly.
03 -
You can make the aioli a day early. Keep it in the fridge with plastic pressed against the surface to stop it from browning.