Gourmet Pub Fries
Crunchy sweet potato and polenta fries with parmesan and rosemary
Ingredients
Potato fries
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Sweet Potato 1 kg
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Potatoes 1 kg
Polenta fries
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Polenta flour 250 g
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Water 1000 ml
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Butter 75 g
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Goat cheese (soft) 75 g
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Parmesan 50 g
To serve
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Rosemary
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Parmesan cheese
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Hellmann’s Real Mayonnaise
Preparation
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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 140C, let them cool down.
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Polenta fries
- Bring water to a boil and add the polenta flour, stir well.
- After 5 min. add the butter, goat cheese, parmesan and Colman’s 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.
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To serve
- Dust the polenta fries with polenta flour.
- When ready to serve cook the potato and polenta fries at 180C until crisp and golden.
- Serve with Hellmann’s Real Mayonnaise, some crispy rosemary and parmesan cheese.
