Kumara Fries With Herby Sour Cream
Ingredients
KUMARA FRIES:
1.5kg kumara (red/purple/golden)
1/3 cup olive oil
1 tsp salt
Cracked black pepper to season
HERBY SOUR CREAM DIP:
500g (2 cups) Tatua Sour Cream
Juice of 2 lemons
1 Tbsp lemon zest
2 Tbsp parsley, finely chopped
2 Tbsp chives, finely chopped
2 Tbsp horseradish sauce
1 Tbsp maple syrup
1/2 tsp salt
Method
- Preheat the oven to 180°C.
- Roughly peel kumara (it’s okay to have some skin still on), and cut into chips approx. 1-2cm wide.
- Spread kumara chips on a large baking tray, drizzle with olive oil and sprinkle with salt. Bake in oven for 30-40 minutes, turning twice during cooking, until golden.
- While kumara chips are cooking, prepare herby sour cream dip. Mix all ingredients for the dip in a medium bowl, mixing until thoroughly combined.
- When cooked, transfer kumara chips to a serving platter, and serve warm with the herby sour cream dip.
Serves 4 as sides
