Bake an enormous tray of Luke Hines’ candy potato fries, prime them with guac and cashew cheese and also you’ve acquired your self a fast and simple crowd favorite.
Substances
- 2 giant candy potatoes (about 800g)
- 40 g (1/3 cup) arrowroot or tapioca flour
- 1 tsp sea salt
- 2 tbs extra-virgin olive oil
- 2 tbs coriander leaves
- 1 lime, minimize into cheeks, to serve (elective)
Cashew Bitter Cream
- 155 g (1 cup) cashew nuts, soaked for quarter-hour in sizzling water or 2 hours in chilly water
- Juice of 1 lemon
- 2 tsp apple cider vinegar
- ½ tsp sea salt
- 80ml (1/3 cup) filtered water
Guacamole
- 1 avocado
- Zest and juice of 1 lime
- 1 tbs apple cider vinegar
- 1 tsp chilli flakes
- ½ tsp sea salt
Technique
Step 1.
Preheat the oven to 220°C and line two baking trays with baking paper.
Step 2.
Reduce the candy potatoes into evenly sized matchsticks, about 5 mm thick. Place in a bowl or sealable bag, add the arrowroot or tapioca flour and salt and toss or shake to coat evenly. Drizzle over the oil and toss or shake once more.
Step 3.
Organize the candy potato matchsticks in a single layer over the ready trays, leaving area between them. Bake for quarter-hour, then flip with a spatula and cook dinner for an extra 10–quarter-hour, or till the fries are crispy and beginning to flip brown in spots.
Step 4.
In the meantime, make the cashew bitter cream. Drain the soaked nuts and rinse them rather well, then switch to a high-speed blender or meals processor along with all of the remaining substances and blitz for 1-2 minutes, or till fantastically clean.
Step 5.
To make the guacamole, combine all of the substances in a bowl till properly mixed (you can also make it as clean or as chunky as you want).
Step 6.
Pile the candy potato fries onto a big platter and prime with beneficiant dollops of the guac and cashew bitter cream. Sprinkle over the coriander leaves, season properly with salt and serve with the lime cheeks for squeezing, should you like.
Serves 2
Eat Extra Vegan by Luke Hines.
Obtainable now. Printed by Plum. Pictures by Mark Roper. Go to Booktopia to buy.
