Frites de Patate Douce
The Quirky Foodster Team
Ingredients
- Medium sweet potatoes, peeled and cut into wedges — 4
- Oil for deep frying
- Salt — to taste
- Chilli powder — 1/2 tsp (optional)
Method
- Peel the sweet potatoes and cut into even wedges.
- Heat oil to 175°C (350°F) in a deep pan.
- Fry the wedges in batches until golden brown and tender inside, about 6–8 minutes per batch.
- Drain on paper towels.
- Season immediately with salt and chilli powder if using, while still hot.
Introduction: Crisp, golden fried sweet potato wedges, a simple and popular side served alongside grilled meats and stews.
Cultural Background: Sweet potatoes grow well across Mali’s varied terrain, and frying them into wedges or fries has become a common way to serve them as a side dish, especially alongside grilled meats at family meals and street stalls.
Tips: Cut the wedges evenly so they cook at the same rate. Fry in small batches to keep the oil temperature from dropping too much.
Variations: Toss the fried wedges with a little chopped garlic and parsley for extra flavour. Serve with a peanut dipping sauce for a distinctly Malian pairing.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat in an oven at 200°C (400°F) for 8–10 minutes, or an air fryer for 5 minutes, to restore crispness.
Nutrition: Per serving (approx.): 210 kcal, 2 g protein, 9 g fat, 32 g carbohydrate.
FAQs:
Q: Can these be baked instead of fried?
A: Yes, toss with a little oil and bake at 220°C (425°F) for
Q: What dishes do these pair well with?
A: They’re commonly served alongside grilled meats, dibi, or
- Medium sweet potatoes, peeled and cut into wedges — 4
- Oil for deep frying
- Salt — to taste
- Chilli powder — 1/2 tsp (optional)
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