Ingredients per serve


Potato fries

  • Sweet Potato 1.0 kg
  • Potatoes 1.0 kg

Polenta fries

  • Polenta flour 250.0 g
  • Water 1000.0 ml
  • Butter 75.0 g
  • Goat cheese (soft) 75.0 g
  • Parmesan 50.0 g

To serve

  • Rosemary
  • Parmesan Cheese
  • Hellmann’s Real Mayonnaise

Crunchy sweet potato and polenta fries with parmesan and rosemary



  1. Potato fries

    • Cut the potatoes in equal sized fries. Blanch the fries in boiling water and some salt. Put them on a dry cloth and let them cool down in the fridge.
    • Put the fries into the deep fat fryer at 140 degree Celsius, let them cool down.
  2. Polenta fries

    • Bring water to a boil and add the polenta flour, stir well.
    • After 5 min. add the butter, goat cheese, parmesan and wholegrain mustard. Season with salt and pepper to taste.
    • Poor the polenta in a tray. Let it cool down.
    • Cut the cold and firm polenta in fries.
  3. To serve

    • Dust the polenta fries with polenta flour.
    • When ready to serve cook the potato and polenta fries at 180 degree Celsius until crisp and golden.
    • Serve with HELLMANN'S Real Mayonnaise, some crispy rosemary and parmesan cheese.