Tag: gordon ramsay sweet potato recipes

Baked Sweet Potato Chips

I moved to a new house in February, and with that move came the realization that I had more kitchen items than personal belongings of any other sort. Plates, tools/gadgets, appliances, cookbooks, mismatched napkins, glasses, bowls, etc…and that’s not even getting into my ingredients stash.

I think this springs from two things. 1) I hate finding a recipe where I don’t have the equipment I need to make it and 2) I am the queen of impulse purchases. Obviously those things go hand-in-hand. Thank goodness for Amazon Prime.

So, here I am living in DC where space is a commodity, and I think the only appliance/tool I don’t have is a rice cooker (because I have no interest in one). I came across The Spiralizer about a year ago when it seemed like everyone decided Paleo was cool and they wanted to eat like cavemen. It spiralizes vegetables to make them into mock-pasta of sorts. I’m not one for fad diets/food crazes, but I do love me some zucchini, so I was intrigued by the concept of making zucchini noodles.

Fast forward a year to when I decided to let myself have just one more space-consuming food tool. I could go on and on about this thing. It’s incredibly easy to use, and zucchini noodles are shockingly delicious and satisfying. The best thing is that there are three blade attachments, so I didn’t have to stop at just noodles.

And that is where we get to sweet potato chips. If you don’t have a spiralizer and don’t plan on ever buying one (…though you should), ignore everything above and use a mandolin or something of that sort. The spiralizer slices thin sweet potato pieces that make the perfect chips. There are multiple recipes out there for sweet potato chips, and I’m sure the one I’m sharing today seems like the most time-consuming. That said, giving the chips two hours in a lower temperature oven makes them quite possibly the best sweet potato chips ever.

You are welcome to season them however you like, but I prefer to use olive oil, salt, pepper and a little cayenne, paprika or cajun seasoning. Despite the time involved, the recipe itself couldn’t be simpler. Pop a batch in the oven–run errands, watch tv, do laundry, etc.–come back after 45 minutes or so, flip them and repeat said process. When the timer goes off, take them out and marvel at the crispy, crunchy, thin chips that await you. I like to dip mine in ketchup or ranch, but they’re just as good plain. I promise if you have the time you will consider it well worth it!

Baked Sweet Potato Chips

2 Medium Sweet Potatoes, peeled.
2 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Cayenne Pepper

Preheat oven to 275 degrees. Line two pans with parchment (you may need three depending on the size of the sweet potatoes).

Peel sweet potatoes and dry thoroughly. Slice potatoes with the slicing blade of a Spiralizer or on a  very thin setting on the mandolin (the thinner the chip, the crispier the outcome). If using a knife, make sure it is very sharp and keep in mind the goal is to have the slices be as thin and uniform as possible.

Toss slices in olive oil and seasonings to coat. Arrange on baking sheets in a single layer, making sure not to overlap with one another. Place baking sheets in the oven for roughly an hour and 45 minutes. Halfway through the baking time remove pans and flip the chips over. You’ll notice that they have gone down significantly in size (ignore this knowledge when later thinking back on how many you ate and how big they started out). Rotate pans and place back in the oven. Remove when the chips are crisp and just slightly starting to brown around the edges. Enjoy!

Crispy Potato Wedges

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
  1. Preheat oven and sheet tray in a 450°F oven.
  2. 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.
  3. Toss potatoes in bowl with olive oil, salt, black pepper, and garlic powder.
  4. Take out hot sheet tray and pour potatoes along with all of the oil onto it.
  5. Roast 20 minutes, take out and toss potatoes, flipping to cook on different sides, with a thin metal spatula.
  6. Roast another 20 minutes or until desired crispness is reached.

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