Food and Prop Styling: Goldie Stern
Photography: Felicia Perretti
Food Prep and Consultant: Chaya Surie Goldberger
These are simply awesome! Soft, crispy, and crunchy at the same time. Full of delicious flavor. They taste best freshly made, but can definitely be warmed up and eaten the next day.
- 2 medium/large sweet potatoes, peeled (approximately 1.2 lbs/550 g)
- ⅓ cup duck sauce
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika (preferably in oil)
- salt and pepper, to taste
- approximately 2 cups Gefen Ground Hazelnuts
Slice sweet potatoes into long, thin, uniformly sized sticks. Place them in a large bowl of ice water and soak overnight (minimum an hour). Drain and turn onto a dish towel. Dry well.
Prepare a large baking sheet lined with parchment paper and sprayed with olive oil spray. Preheat oven to 425°F (220°C).
Mix together the duck sauce, olive oil, garlic powder, paprika, salt, and pepper in a small bowl. Pour ground nuts onto a flat plate. Dip each fry into the wet mixture and then into the nuts. Place on the prepared baking sheet. The fries should be spread out in an even layer, not overlapping, to ensure they cook evenly. Bake for 15 minutes.
Lower oven temperature to 400°F (200°C). Flip the fries over with a spatula and return to the oven. Bake an additional 10 minutes, or until soft and crispy. If they brown too much, cover loosely with parchment paper.
Note: If you have crumbs left in the pan after baking, they can be used as a garnish for salad. Really good!
(Originally featured in Family Table, Issue 787)
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