GORDON RAMSAY RECIPES INGREDIENTS: gordon ramsay sweet potato wedges recipe

Do you know your trigger foods? I learned about them from my friend Roberta who does Weight Watchers. Trigger foods are the ones you just can’t stop eating. They trigger your binge reflex, or something. Usually they are foods that contain some combination of refined sugar, fats and salt, and theoretically if you can identify your problem foods, you can eat healthier by keeping them out of your life, and your cupboards, as much as possible. They can be a specific food, like Fritos, or a larger class of food, like ice cream.

Ive known for a long time now that one of my little problem areas is chips. Chips of all kinds. I don’t stop until the bag is empty, and if you set a bowl of them in front of me, I’ll embarrass myself. Although I’m pretty good about not buying them, I make an exception when we have friends over. And sometimes I think I might even invite people over on a Friday night just to have an excuse to buy a few bags. (sick, isn’t it?) So in my case these crunchy sweet potato wedges are a little bit of delicious rehab.

Sweet potatoes are available in several colors, ranging from deep orange, to pale creamy yellow. Sometimes the dark orange variety is mis-labeled as yams, but they are actually sweet potatoes. True yams are a large starchy white root vegetable and you pretty much have to go to Africa to find them. You can use any color sweet potatoes for this recipe.

Raw sweet potatoes are surprisingly dense; you’ll need a large heavy knife to slice them into wedges, and be careful!

Dips can get so predictable, but the bright lemongrass and ginger flavor of this one sets it apart. The inspiration recipe calls for a base of creme fraiche, but oddly my store didn’t carry it, so I substituted Crema Mexicana, which is basically the same thing. You could easily use Greek yogurt or sour cream, too.

Sweet Potato Spears with Lemongrass Dip
serves4
oven to 400F
3 sweet potatoes (try to find evenly shaped ones, not too twisted or crooked)
olive oil for brushing
1 tsp ground coriander
1 tsp coriander seeds
1 tsp yellow mustard seeds
3/4 tsp sea salt
fresh cracked pepper to taste
1 Serrano or jalapeno pepper, thinly sliced
for the Lemongrass Dip:
1 stalk lemongrass
3/4 cup creme fraiche, Crema Mexicana, sour cream, or Greek yogurt
zest and juice of 1 lime
1 inch piece of ginger, peeled
1/2 tsp sea salt

Wash the potatoes, but leave the skin on. Cut each one in half lengthwise, and then into half again, lengthwise. Cut the four wedges in half again, leaving you with 8 long wedges.
Lay them out on a baking sheet lined with parchment paper. Brush the wedges with olive oil, and then sprinkle with the coriander, coriander seeds, mustard seeds, salt and pepper.
Roast for about 25 to 30 minutes, until you can easily pierce the potato with a sharp knife.
Scatter the hot pepper rings around the spears and serve with the sauce alongside.
To make the sauce: Peel the outer layers from the stalk of lemongrass. Trim off the root end, and the green ends, so you are left with a short pale yellow piece of the stalk. Rough chop it and then put in the bowl of a small food processor. Put the ginger in with it and run the machine until both are as finely ground as you can get them. Stir in the lime juice and zest, creme fraiche, and salt. Taste and adjust the seasonings if you need to.

—this is adapted from a recipe from Plenty, by Yotem Ottolenghi

Let’s be clear, though, I’m not guaranteeing that you will be able to stop eating these. Make them at your own risk.

One year ago today—

Pan Fried Trout with Herbes de Provence

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I am all about crispy potatoes. They are probably my favorite way to eat potatoes, second only to those covered in a cheese sauce… I’ve found that too often I am faced with potatoes that are cooked just until fork tender rather than to the point of crisping their edges. I don’t like potatoes in general that much so if I am going to eat them, I would like for them to at least be good.

My Husband loooooves potatoes so I end up making them a lot as a side for dinner. He will eat them any way I serve them, as long as they are plain without any cheese or anything on them (which makes me sad). Since I have a preference though, I always try and crisp up our oven roasted potatoes. So that is what I am going to share with you. And it isn’t so much of a recipe that I have but a technique. I used to just dice up some potatoes, place them on a sheet pan, toss them with oil and seasonings, then put them in the oven. While most of that has remained the same, I’ve learned a few things.

#1- Avoid russet potatoes. Not all together, just for our purposes here. Russets are a starchy potato, best used for anything that doesn’t need to hold its shape such as mashed potatoes. New potatoes or “waxy” potatoes like the tiny red ones, fingerlings, etc. fall into this category. They hold their shape really well and are great for roasting. I used Yukon Gold potatoes for these wedges since they are large and can be cut into the best wedge shape, but you can use any of the new potatoes with the same technique and have wonderful results. Yukon Golds are actually a medium starch variety and can be used well for both mashing and roasting.

#2- Preheat your baking sheet. This allows the potatoes to start cooking almost immediately once they touch the pan. This speeds up the cooking process and creates a crispier exterior.

#3- Oil is your friend. Pleassssse don’t be afraid to use the oil here. Obviously they shouldn’t be swimming in an inch of oil, but the more oil you put on the potatoes, the greater “frying” effect it will have on them and thus- a crispier crust! I usually toss everything, including the oil, in a large bowl before putting on a hot sheet tray and that tends to yield good results.

#4- Be patient! Potatoes take a little while to cook in general, but if you want them to be crispy, they take that much longer. Just keep an eye on them in the oven, toss them after 20 minutes, then just let them go until they are as crisp as you’d like them.

1 lb yukon gold potatoes
3 Tb olive oil
1½ tsp salt
½ tsp black pepper
½ tsp garlic powder
optional additional seasonings: cayenne pepper, thyme, rosemary, etc

Preheat oven and sheet tray in a 450°F oven.
Meanwhile prepare potatoes: slice in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss into large bowl.
Toss potatoes in bowl with olive oil, salt, black pepper, and garlic powder.
Take out hot sheet tray and pour potatoes along with all of the oil onto it.
Roast 20 minutes, take out and toss potatoes, flipping to cook on different sides, with a thin metal spatula.
Roast another 20 minutes or until desired crispness is reached.

Tagged as:
potatoes,
Sides,
Vegetables

Chef Gordon Ramsay Recipes

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It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip

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Crispy Potato Wedges

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