Polenta Crusted Sweet Potato Chips with Sour Cream & Chilli
Polenta Crusted Sweet Potato Chips with Sour Cream & Chilli
The original inspiration for this recipe came from one of Ottolenghi’s books. I’ve played with lots of different spicing but the basic principle of a potato marinade with a dusted polenta crust works so well. If you make the effort to create your own chilli sauce, you will be rewarded.
Servings
4
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- 1kg red sweet potato, cleaned, skin on & cut into wedge-like chips
- 6 tbsp coarse polenta
- Sour cream, to serve
- Marinade
- 1 garlic clove, crushed
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 tsp wholegrain or Dijon mustard
- 3 tbsp olive oil
- Quick Simple Chilli Sauce
- 2 tbsp dried chilli flakes
- 500mL water
- 2 tbsp good vinegar (apple-cider or red/white wine)
- 2 tbsp maple syrup or brown sugar
- Pinch sea salt
- 5 tbsp olive oil
Method
- Preheat the oven to 200°C. Mix all the marinade ingredients together then toss the sweet potato wedges until they are well covered in the marinade. Sprinkle over roughly one-third of the polenta, mix and repeat.
- On a baking tray scatter half the remaining polenta, spread the potato wedges on top (skin-side down if you like but it doesn’t really matter), then a final scatter of polenta over the top and into the oven for 45 mins to 1 hr depending on oven strength. Leave them to cook but if the oven is particularly hot on top or bottom, you may want to turn them halfway through to get an even crust. You want to see charred edges and for the chips to be nicely browned.
- For the chilli sauce, place the chilli flakes and water in a saucepan and bring to a simmer gently for 20–30 mins, topping up the water if needed. Once you have reduced the liquid by half, add the vinegar, maple syrup, salt and reduce until you have approximately 3–4 tbsp of mixture left then turn off the heat. Allow to cool a little then add the oil. As it continues to cool, mix and it should turn into a kind of chilli emulsion. If it’s too dry, add a splash of extra water or oil until you reach a satisfying consistency.
- Share the chips with a liberal amount of sour cream and a bowl of the chilli sauce.
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