Sweet potato fries with a dip of fresh and dried herbs from Stefano Vicinoadio can be prepared in 5 minutes. You make this dish with Coconut oil, Fleur de sel, Olive oil - Hermanos Catalan, ORAC + chili botanico-mix, Adapto botanico-mix & Spice mixes from Amanprana. This recipe from the Belgian kitchen is delicious as . It also fits perfectly in a Vegetarian & Vegan diet.
Ingredients for sweet potato fries with a dip of fresh and dried herbs
- 500g sweet potatoes
- 1 bundle of sage
- 1 bundle of savory (preferably summer savory)
- 1tbsp spice mix (Amanprana ORAC Botanico-mix with chili
- 2tbsp olive oil (Amanprana Hermanos Catalan extra virgin olive oil)
- 100g peeled cashew nuts
- Fleur de Sel
- Enough coconut oil for frying
Preparation of sweet potato fries with a dip of fresh and dried herbsChop an grind the herbs in a mortar. Add plenty of Fleur de Sel, pepper, spice mix and the 2 tablespoons of olive oil. Let the fresh and dried herb dip soak in.Melt and heat the coconut oil in a fryer or high cooking pot.Peel the sweet potatoes and cut them in equally sized fries. Dip the fries in the hot fat and let them fry until golden brown, which usually is after 7 to 8 minutes. Take the fries out of the coconut oil, drain them well and sprinkle them with plenty of Fleur de Sel and spice mix. Finally, shake them well to allow the Fleur de Sel and the spices to mix well and serve on plates. Serve when hot, with the herb dip. Enjoy!
Tip from Stefano:
The Amanprana adapto herb mix is well balanced in stress situations.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.