When we decided to spend the next six months at I Heart Cooking Clubs cooking with Yotam Ottolenghi, one of the first people I told about it was my friend Mairi at Toast. She is at least as big an Ottolenghi fan as I am, and I knew she would want to join in. In her post this week for these wonderful Sweet Potato Fritters, Mairi says ... "I am loving it, it has somehow reinvigorated me a little. Made me really, really enjoy cooking again & sharing it here on Toast without it feeling remotely like a chore. It is again a pleasure & a joy. And that is what I love about Ottolenghi, always inspiring. I have yet to cook something from any of his books that has not delighted. There is something wonderful & exciting the first time you try some sort of new flavour combination or a new way to cook a few simple ingredients & turn them in to something so much more than the some of their parts."
And that is exactly the way I feel. I am always excited by the interesting flavour combinations that Ottolenghi introduces me to and, as Mairi suggests, turning a few simple ingredients into something that is so much greater than the sum of their parts.
Case in point ... these Sweet Potato Wedges with Lemongrass Creme Fraiche. Wedges of sweet potato are tossed with a combination of sea salt and ground coriander, and roasted until tender and caramelised. Sweet potato with ground coriander was a new flavour combination for me, and one I'll definitely be trying again. As for the dipping sauce - creme fraiche made zingy with lemongrass and lime - heavenly with just about anything. And then put the sweet potato and the sauce together, and sprinkle over a bit of chilli and fresh coriander, and we're taking awesomely, incredibly, amazingly good.
I will definitely be making these again ... most likely even before the week is out!!
Sweet Potato Wedges with Lemongrass Creme Fraiche Recipe
Adapted (ever so slightly) from recipe by Yotam Ottolenghi
Click here for a printable copy of this recipe
2x large sweet potatoes
1 teaspoon ground coriander
1/2 teaspoon flaky sea salt
1x fresh red chilli, finely sliced
handful of fresh coriander (cilantro) leaves
For the sauce:
fresh lemongrass stalk
200g creme fraiche
grated zest & juice of 2x limes
small knob of ginger, peeled & grated
flaky sea salt
Preheat the oven to 200 degrees C (400 degrees F).
Cut the sweet potatoes (unpeeled) in half lengthwise, and then cut each half into four long wedges.
Line a baking sheet with a piece of baking paper, and brush the paper lightly with a little of the olive oil. Place wedges, in a single layer on the paper and brush liberally with more olive oil. Mix together the flaky sea salt and ground coriander, and sprinkle generously over the sweet potato wedges.
Roast in the preheated oven until the wedges are golden brown and tender - about 25-30 minutes. Remove from the oven and allow to cool slightly.
Meanwhile get on with the dipping sauce. Put creme fraiche in a small bowl. Add the grated lime zest and juice, grated ginger and sea salt. Place the "fleshy" end of the lemongrass stalk on a wooden board and, using a kitchen mallet or the back of a knife, bash to break up the stalk a little and release the flavour and aroma. Now use the "beaten up" stalk like a spatula to mix the sauce until it is well blended, and leave the stalk in the sauce, to continue releasing its flavour, while you set it aside until the wedges are cooked.
The wedges are best served warm or at room temperature. When you're ready to serve them, set the wedges on a platter or board, sprinkle over the fresh coriander leaves and chilli, and serve the dipping sauce on the side (discarding the lemongrass stalk just before you serve).
If you would like to get to know Yotam Ottolenghi a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...
... or check out Plenty and Ottolenghi's other great titles available from Amazon USA, Amazon UK or Fishpond NZ.
I will also be sharing this post at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace.
That does sound like a good flavor combination. I love coriander and fresh cilantro!ReplyDelete
Thanks, Pam - beautiful "zingy" flavours together :-)Delete
Fresh, simple crisp flavors! Just the thing for a Spring (well, here) picnic! I love it, Sue!ReplyDelete
Thanks, Toby. Yes, this would be perfect for a picnic - I hadn't thought of that, but definitely stowing that idea for when picnic season comes round again.Delete
This looks good! I am loving roasted veggies so much! Especially with the usage of lemon grass, simply wonderful! Lemongrass is one of the most common herb ingredient that can be found in almost any market or supermarkets over here in Malaysia, and in most home garden. We usually use it, like what you did, bruised them lightly, tied up a few together and use that as a "brushing brush" during barbecuing or grilling. I never thought of using it to flavour the dipping sauce! Will definitely try it out sometime! Thanks for sharing!
Thanks, Joyce. I'm very envious that lemongrass is so readily available there - it is a bit of a rarity here, but certainly worked really well for flavouring the sauce.Delete
Sue - I have this recipe tagged to make as well. It looks so simple and understated, yet I know it delivers big flavor. Your pictures make this look so appealing. I have a longing to pick up one of those wedges and dunk away ;)ReplyDelete
Kim, I know you'll love this one - hope you give it a try soon.Delete
We love sweet potato "fries." Honestly, I could make a meal of that alone. especially with a good dipping sauce. This one sounds very good--refreshing and light.ReplyDelete
The recipe I made this week also called for unpeeled sweet potatoes. I thought it was unusual to leave them unpeeled (though perfectly fine and edible). Noticed yours are unpeeled as well. Guess it's a YO thing!
Thank you for linking, Sue! I appreciate it!Delete
Thanks, Michelle. I pretty much did make a meal of these, with leftovers for lunch the next day. I was surprised about not peeling them as well, but as you found turned out to be fine - who'd have thought?!Delete
Love those sweet potato wedges and the lemon grass creme fraiche sounds amazing! Great job :)ReplyDelete
Happy Valley Chow
Thanks so much, Eric - the lemongrass creme fraiche really is amazing.Delete
OK, these are going on the "must-make" list too. I love the combination of flavors. His dipping sauces always seem to make me want to drink them from the bowl. ;-)ReplyDelete
Deb, you're going to love it - amazing combo of flavours. Your right about YO's sauces - he has some great ones.Delete
Love these! Ground coriander new for me too with sweet potatoes...but I do love coriander & as self confessed lover of Ottolenghi I am sure another amazing combination! And thanks for the quoting! Pot luck this week so oh my are we spoilt for choice!ReplyDelete
Thanks, Mairi - yes, another winning combo from Ottolenghi. The ground coriander on the sweet potatoes is quite subtle, but is a nice change to other flavourings you might usually use.Delete
I just added a sweet potato to my shopping list.
Being a sweet potato and coriander lover, I can't wait to try this recipe. But being lazy, I'll use my "shake and bake" method of putting the wedges, chilis, salt and coriander in a plastic bag, shake, then add the olive oil and shake again.
Isn't baking paper wonderful?
Hi Clare - yes, baking paper is definitely a joy - don't know what we ever did without it. I think your "shake and bake" method is a great idea - hope you enjoy it.Delete
I am much more excited about cooking now that we're exploring ottolenghi also...he just makes life so much more deliciously exciting! I've had these wedges on my to-make list forever! Definitely moving higher up after hearing your praise!ReplyDelete
You're right, Joanne - Ottolenghi is definitely taking us on the most deliciously exciting journey. Definitely time to move these babies up the list a bit - you will love them.Delete
I'm a huge fan, and have been cooking my way through Jerusalem since I got the book over the holidays. These look amazing, and so crisp. I could eat that sauce with a spoon all on its own!ReplyDelete
Yep, I can confirm that it is entirely possible to eat that sauce on its own - no regrets. Isn't Jerusalem such a wonderful book - I'm loving it.Delete