Gourmet Pub Fries

Name: Gourmet Pub Fries
Yield: 10
Ingredients: 1.0kg Sweet Potato; 1.0kg Potatoes; 250.0g Polenta flour; 1000.0ml Water; 75.0g Butter; 75.0g Goat cheese (soft); 50.0g Parmesan; 0.0 Rosemary; 0.0 Parmesan Cheese; 0.0 Hellmann’s Real Mayonnaise

Crunchy sweet potato and polenta fries with parmesan and rosemary

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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

Vegetables

Cafe/Takeaway

Snacks & Sides

American

Casual Dining

Australian

Crunchy sweet potato and polenta fries with parmesan and rosemary

...

Preparation

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.
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.
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.