Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cut into fries
- 1 tablespoon chuño spice blend (a mixture of ground cumin, coriander, smoked paprika, and garlic powder)
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 425°F (218°C).
2. In a small bowl, mix together the chuño spice blend, cornstarch, salt, and pepper.
3. In a large bowl, toss the sweet potato fries with olive oil until evenly coated.
4. Sprinkle the chuño spice blend mixture over the sweet potato fries and toss until evenly coated.
5. Line a baking sheet with parchment paper and spread the sweet potato fries in a single layer.
6. Bake for 20-25 minutes, flipping the fries halfway through, until crispy and golden brown.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
425°F (218°C)
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 22g
Protein: 2g
Fiber: 4g
Substitutions for ingredients:
- You can use regular potatoes instead of sweet potatoes.
- If you don't have chuño spice blend, you can use any other spice blend you like.
Variations:
- Add a sprinkle of brown sugar to the spice blend for a sweet and spicy flavor.
- Top the fries with crumbled feta cheese and chopped fresh parsley for a Mediterranean twist.
- Serve the fries with a dollop of sour cream and sliced green onions for a loaded baked potato flavor.
Tips and tricks:
- Make sure to cut the sweet potato fries into even sizes so they cook evenly.
- Don't overcrowd the baking sheet, or the fries won't get crispy.
- For extra crispy fries, soak the cut sweet potatoes in cold water for 30 minutes before baking.
Storage instructions:
Store any leftover fries in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fries, place them on a baking sheet and bake in a 350°F (177°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the fries in a basket lined with parchment paper for a casual, pub-style presentation.
Garnishes:
Garnish the fries with chopped fresh herbs, such as parsley or cilantro, for a pop of color.
Pairings:
Serve the fries with a juicy burger or grilled chicken for a satisfying meal.
Suggested side dishes:
Pair the fries with a simple green salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the fries are not crispy enough, try baking them for a few more minutes or turning up the oven temperature.
- If the fries are too salty, reduce the amount of salt in the spice blend.
Food safety advice:
Make sure to wash and dry the sweet potatoes before cutting them to prevent any dirt or bacteria from getting on the fries.
Food history:
Chuño is a traditional Andean food made from freeze-dried potatoes. It has been a staple food in the Andes for thousands of years.
Flavor profiles:
The chuño spice blend adds a smoky, earthy flavor to the sweet potato fries.
Serving suggestions:
Serve the fries as a snack or side dish for a casual gathering or game day party.
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Region: Peruvian