Friday, November 21, 2008
Sweet Potato Fries with Parsley and Caper Mayonnaise
Oliver and I were contemplating going out for dinner, when, suddenly, I noticed our two lonely sweet potatoes that we hadn't gotten around to using this week. Sometimes, the best meals are built around a single item, and this smelled like that kind of night. I had published these sweet potato fries while working on TasteSpotting a little while ago and knew they would be my inspiration for tonight's dish. We opted for baking the fries (a generally much healthier version than deep frying), keeping it rustic with the skins left on, and serving it with a hearty batch of homemade mayonnaise.
I don't know if it's because I grew up watching my mother make mayonnaise time and time again, or if it's just because homemade mayonnaise is so easy to make, but I never understood why people buy the jarred stuff. Sure, I won't lie, it has come in handy a couple of times in the past, but the real stuff just takes whatever you're making to a whole new level. Trust me, your usual potato salads, sandwiches or dips featuring homemade mayonnaise just have that extra something a mass-produced product can't compete with.
Recipe: (for 2)
2 sweet potatoes, peeled
3 cloves of garlic, mashed
1 teaspoon of dried oregano
1/2 teaspoon of chopped fresh rosemary leaves
2 tablespoons of olive oil
Salt and freshly ground pepper
Preheat your oven to 375F. Cut the potatoes into 1/4 inch slices, stack the slices and cut again into sticks. Using a mortar and pestle, mash together the oregano, rosemary and garlic and season with salt and pepper. Once the mixture is well blended add the olive oil, little by little to form a paste. Add the mixture to the potatoes and, if needed, add some more oil to make sure each and every fry is well-coated. Place on a single layer on a baking sheet and cook for 30 minutes, rotating the sheet half way through the cooking time. Increase the temperature to 450F and cook for another ten minutes. Remove from the baking sheet and transfer to a bowl lined with paper towels to suck up any excess oil. Taste and adjust seasoning with salt and pepper. Serve warm.
1 egg yolk,
150-200 ml of canola oil
1 teaspoon of Dijon mustard
1 teaspoon of white wine vinegar
1/2 teaspoon of lemon juice
1 teaspoon of capers, rinsed and coarsely chopped
1 teaspoon of parsley, chopped
Salt and freshly ground pepper to taste
In a small bowl, add the egg yolk and mustard and whisk until blended. Slowly add the oil, whisking continuously. After you have incorporated about a quarter of the oil, you should feel the mayonnaise coming together and starting to form a thick sauce. Add the oil very slowly to make sure that it has time to be completely incorporated in the mustard mixture before you add more oil. Once all the oil has been added, add the vinegar and lemon and whisk again. Add the capers and parsley. Taste and adjust seasoning with salt and pepper. Serve alongside the fries. Enjoy!