Chef Kelvin Cheung's son, Bodhi, loves the idea of getting fries in his lunch box. Shhh, don’t tell him they’re baked!
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 2 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 265 |
| Fat | 14g |
| Saturates | 2g |
| Protein | 2g |
| Carbs | 33g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 190°C, gas mark 5. Line a baking tray with parchment paper.
2
Peel the potatoes and cut into 1¼cm-thick sticks. Place the sticks in a large bowl.
3
Add the olive oil, whole garlic, fresh herbs, salt, and any other seasonings you’d prefer, to the bowl. Toss everything together so that each stick is coated.
4
Place the sweet potato sticks on the baking tray, making sure they’re all placed in a single layer.
5
Bake for approx. 20 minutes, then flip over and bake for a further 10 minutes until the fries are crispy and done to your liking.
