Crispy Sweet Potato Fries with Galangal Aioli
Serves 6 as a side
2 Large sweet potatoes, peeled
2 Tbsp cornflour
Bertolli Organic Olive Oil Spray
125g Kewpie brand mayonnaise
1 Tsp finely galangal
1 Tsp finely grated garlic
Preheat oven to 220ºC (200ºC fan). Line a large baking tray with baking paper.
Thickly slice sweet potato, about 1cm.
Combine all fries in a large plastic bag with cornflour. Seal the bag and toss to coat the fries completely.
Spread fries in a single layer on the tray, make sure the fries are well spread out and not overcrowded (use two trays if needed).
Spray the fries generously with Bertolli Organic Olive Oil Spray, tossing to coat.
Bake for 25-30 minutes until crispy then season with sea salt.
To make galangal aioli, whisk together all ingredients.