These fries are one of the most popular dishes at London’s famed Cabana restaurant. The sweet potatoes turn a wonderful bright orange when fried, and are complemented by the deep red paprika, which adds a subtle spice. However, for this recipe we bake them in the oven to keep them healthy.
- 500g sweet potatoes
- 1 teaspoon smoked paprika
- sea salt
Preheat oven to 230°C. Cut the potatoes lengthways into one cm-thick chips.
Spread the chips out on a rimmed baking sheet. Bake for 20 minutes, turning once, until browned and tender.
While the chips are hot, sprinkle with a little smoked paprika and sea salt. Transfer to one large or individual warmed bowls and serve immediately.
Recipe taken from Cabana: The Cookbook by David Ponté, Lizzy Barber and Jamie Barber
Cabana: The Cookbook invites you to discover the exciting flavours of Brazil. At its heart there are recipes for vibrant, zingy, spicy Brazilian barbecue dishes but the food also shows that there is so much more to Brazilian food than this. Packed with colourful photography as well as over 80 recipes, this book offers a slice of modern Brazilian life with stories about the origins of each recipe and anecdotes ranging from how to dance the samba to how to mix the perfect, authentic caipirinha. Recipes include delicious, fruit-packed breakfasts like the acai berry bowl; tasty street food like the fluffy cheese breads (pao de queijo) or sweet potato crab cakes; colourful side dishes like the avocado and palm heart salad; simple-but-tasty barbecue dishes with spicy marinades like Cabana’s signature malagueta chicken; decadent desserts like doce de leite caramel; and refreshing fruit-based drinks and cocktails like the limonada Suissa.
You can buy Cabana: The Cookbook at cooked.com.
Published by Quadrille Publishing.