Spicy Vegetarian Fries Recipe

After cutting the potatoes into slices and shaping them into fries, rinse them under cold water to remove starch and to prevent them from sticking together. Another amazing tip that will make your fries taste even better is to soak them for 20 minutes in cold salted water, before cooking, which will make the fries crisper when they are cooked. Remember to drain them well and pat dry with paper towel. Want more flavour? Sprinkle cumin seeds over the fries right before serving for that extra zip.

Ingredients

• 4 large potatoes
• 2 sweet potatoes
• 4 tbsp butter
• ½ tsp chili powder
• 1 tsp garam masala
• Salt, to taste

1. Scrub potatoes and sweet potatoes with a rough brush under warm water. Leaving the skins on, cut into slices about ½ inch thick, then shape them into fries.
2. Preheat oven to 400°F. In a small pan over high heat, melt the butter and pour onto a cookie sheet. Spread out fries onto the butter coated cookie sheet. Making sure to turn the fries so all sides get coated, sprinkle on chilli powder and garam masala.
3. Place baking sheet into the oven and cook for about 40 minutes, turning frequently.
4. Once fries have browned and are crispy, place the fries on paper towels and dab them to remove the excess oil. Divide onto individual serving plates and serve immediately.

Serves 4

Sesame Snap Fingers

Stored in a sealed container it will keep for up to 3 days.

Ingredients

• ½ 397g package of puff pastry flour
• 2 tsp Dijon mustard
• 2 tbsp finely grated Parmesan cheese
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• Pinch salt
• ¼ tsp chili powder

1. Following the directions on the packaging, thaw out pastry. Preheat oven to 400°F.
2. Lightly flour a clean, flat surface and roll out pastry into a rectangle that is 13x10 inches. Using a spoon or soft brush, coat pastry with mustard.
3. Mix together Parmesan cheese, black and white sesame seeds, salt and chili powder in a small mixing bowl. Using your hands, lightly sprinkle mixture over mustard covered pastry and press in.
4. Using a pizza cutter slice pastry into ½ inch strips. Gently twist each strip, starting from the middle, so that each strip resembles a corkscrew.
5. Depending on the size of your baking sheets, line 1 or 2 with parchment paper. Arrange pastry strips across the sheets, making sure none are over lapping and are spaced well apart. Place into the centre of the oven and bake for 10 to 13 minutes.
6. Remove from oven once fingers are crisp and golden. Place into a basket lined with napkins or stand them up in large, deep mugs.

Makes 26 fingers