GARLIC WEDGES/SWEET POTATO FRIES, an Indulgence, Skinnier, Vegan

Garlic fries were a popular dish at a Foreign Correspondents' Club in London

Garlic and Chive Wedges, Potato & Sweet Potato: Skinnier

These wedges are a lower-fat version of Garlic Fries but if you're indulging or aren't worried about fat/calories/cholesterol, fries -- in moderation -- will be fine.

The trick is to cook the wedges/fries as normal then add a small amount of mixed raw garlic and chives.  The garlic seasoning adds a wonderful kick and is not overpowering. Best not to be parsimonious with salt; it helps balance the flavours. 

The garlic garnish keeps well, wrapped tightly and refrigerated, for up to 3 days.

Cost: not much
Feeds: 2 but easily multiplied.

Ingred:
    1 baking potato
    1 sweet potato
    salt
    olive oil

    a couple of fat cloves of garlic, finely minced
    an equal amount of finely chopped chives or parsley

Method:

1. Preheat oven to 425F/220C/200fan
2. Scrub potatoes; if skins still look disreputable, peel  
3. Cut each into 6 vertical wedges
4. Spread out in one layer on a metal tray; add a generous half tablespoon olive oil and toss to coat; salt
5. Bake 30-40 mins or until crisp and cooked through, turning at least once

   

   Minced Garlic & Chives
6. Meanwhile, mix garlic and herbs in a small container
7. When potatoes are ready, season with pepper and a little more salt; decant into serving bowl
8. Sprinkle over a small amount of garlic mix, say 1/3 to 1/2 teaspoon (or more to taste)

            
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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.