Spring Eats: Garden Loaded Fries

Garden Loaded Fries 

Almost everything here can be grown in your own backyard – a homegrown share plate of Mexican-inspired toppings over crunchy sweet potato fries with creamy cheese sauce. 

Serves 2, multiply quantities as needed
Preparation: 25 minutes
Cooking time: 30 minutes 

Ingredients:

• 1 - 1.5kgs sweet potatoes
• 1 teaspoon cornflour   
• 2 tablespoons olive oil or tallow 
• 1 small red capsicum, finely diced
• 1 small yellow capsicum, finely diced  
• 2-3 spring onions, sliced 
• 1 small avocado, diced 
• Juice of ½ lime 
• 1 small red onion or French shallots, sliced  
• 2 tablespoons coriander, chopped
• Cherry or tomberry tomatoes
• 1 ear of corn 
• Red and green sliced chillis (optional)
• Black beans (optional) 
• Sour cream and coriander to serve 

Creamy sauce:

• 1 tablespoon flour 
• 1 tablespoon butter 
• 1 cup of whole milk 
• ½ cup of strong cheese, like cheddar

Method:

Preheat oven to 210 degrees. Peel sweet potatoes and process or slice them into fry-sized chips. In a bowl, toss with olive oil and cornflour, transfer to a baking tray, and bake for 30-40 minutes – be sure to check on these regularly and shake around the pan so they don’t stick. 

Cook the corn, boil or bake, for 20 minutes, slice off kernels with a sharp knife.

In a bowl add, capsicums, spring onions, and lime juice and mix well.

To make cheese sauce, melt the butter in a pan and add flour, mix until it forms a bubbling paste. Slowly add milk and whisk until this thickens. Add cheese and stir until melted through. Add a little more milk and cheese until you have a consistency that is thick but can be poured easily.

Place cooked fries on a large plate, drizzle over cheese sauce. Spoon over toppings, starting with capsicum mixture – add corn, chillis, avocado and beans. 

Serve with fresh coriander, lime wedges, and sour cream.

Notes:

• Chips - depending on the potatoes used and size cut - can have varying cooking times, keep checking on your fries until they are golden brown
• The crunchiest chips happen when you use a fat source like tallow or lard  
• This works equally well with crushed baby potatoes, sweet potato wedges, and of course corn chips
• Canned corn and beans can be used, drain and pat dry before sprinkling over your fries 
• Soak the red onions in water for a couple of minutes to remove any bitterness, pat dry before adding. 

Happy cooking!