Kumara Fries
The Quirky Foodster Team
Ingredients
- Kumara, peeled and cut into wedges — 4
- Oil — 3 tbsp
- Paprika — 1 tsp
- Salt — to taste
Method
- Preheat the oven to 220°C (425°F).
- Toss the kumara wedges with oil, paprika and salt.
- Spread in a single layer on a baking tray.
- Bake for 25–30 minutes, turning halfway, until tender and caramelised at the edges.
Introduction: Crisp, golden fried or baked kumara wedges, a naturally sweet, popular side dish found across New Zealand cafés and homes.
Cultural Background: Kumara fries have become a modern New Zealand café favourite, showcasing the country's beloved sweet potato in a format that pairs well with burgers and grilled meats.
Tips: Cut the wedges to a similar size so they cook evenly. Don't overcrowd the tray, or the wedges will steam rather than crisp.
Variations: Deep-fry instead of baking for an even crispier result. Serve with a garlic aioli for dipping.
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 to restore crispness.
FAQs:
Q: Can kumara fries be deep-fried instead of baked?
A: Yes, for an even crisper result, though baking is a lighter, common home method.
Q: What are kumara fries typically served with?
A: Burgers, grilled meats or as a simple side with a dipping sauce.
- Kumara, peeled and cut into wedges — 4
- Oil — 3 tbsp
- Paprika — 1 tsp
- Salt — to taste
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