Best Sweet Potato Fries
Pasty and chips or fries, whatever you prefer to call them, is a substantial meal.🙌🏻 We all knew that anyway here at Chunk, having served enough of them at the many events and festivals we’ve been to!
However, made official by the government, during the pandemic, when pubs were eventually allowed to open, but had to serve alcohol with a ‘meal’. On the menu goes pasty with chips and/or a side salad.
Great to see ...or maybe not, as this didn’t go done too well with a lot of the Cornish Pasty lovers causing a load of discussion on Twitter with many people voicing their opinions:
Jo Sharpes said: “A pasty is a self contained meal. Chips is only necessary if you’re Rik Waller, and a side salad is a crime that would earn you a date with the wicker man here in the Westcountry.”
Tom Nicholas, simply wrote:”I f*****g dare you to ask for chips and a side salad to accompany your pasty anywhere west of the Tamar.”
Chris Hodder, tweeted: “After locking down the Red Wall, the Tories need to be a bit more careful with the South West. You make take our freedom, but you’ll never force us to eat a pasty with a salad”.
But no matter what you think, all this commotion just gave the good old pasty some more press!
Here at Chunk we've served our pasties many times at festivals and events with chips, and this goes down a storm! But the chips we choose to serve are not your average chip - we opt for great skin on sweet potato chips. A great veg that has many nutritional benefits over your normal spud.
Here’s our Sweet Potato Chip recipe that has a Chunk twist ...of course!
What you Need:
- 2 large sweet potatoes, cut into 1cm-thick batons.
- Top Tip - Don’t peel - just scrub your spuds (much better for you) and keep the size as even as possible - helps with cooking
- 2 tsp olive oil
- 1 tsp sea salt flakes, or table, both will give the flavour you’re after.
- 2 tbsp rosemary, coarsely chopped (our favourite addition)
How to:
- Preheat oven to 220C. Line 2 baking trays with baking paper.
- Put the oil, salt and rosemary in a large bowl. Add the potato batons and get your hands in to mix and make sure the batons are all evenly covered with this mixture.
- Season with pepper and toss to combine.
- Place evenly on the baking trays keeping in single layers. Helps them cook better.
- Roast, turning occasionally and swapping the trays halfway through cooking, for 20 mins or until golden brown and tender.
- Enjoy!
