Sweet Potato Fries with Strawberry Aïoli
Crisp oven-baked sweet potato fries with a blush-pink aïoli, sharpened with OCC Strawberry Fruit Vinegar — a few extra drops on top make it look as good as it tastes.
Method
- Preheat the oven to 220°C and line a large baking tray with baking paper.
- Toss the sweet potato fries with the cornflour until lightly coated, then add the olive oil, smoked paprika and salt and toss again. Spread out in a single layer.
- Bake for 25–30 minutes, turning halfway, until crisp and browned at the edges.
- Meanwhile, stir the mayonnaise, garlic and strawberry vinegar together until smooth and pale pink. Season to taste.
- Spoon the aïoli into a small bowl and add a few drops of strawberry vinegar on top. Pile the fries alongside and scatter over the sesame seeds and edible flowers.
Chef’s tip
The cornflour coating is what makes oven fries crisp. Give them space on the tray — crowded fries steam instead of roast.
Made with
Strawberry Vinegar
View Strawberry →
