3 sweet potatoes (about 2 lbs)
4 tbsp olive oil
1 1/2 tsp ground coriander
3/4 tsp salt
1 fresh red chile, finely diced
1 cup cilantro leaves
dipping sauce:
1/2 lemongrass stalk, chopped very finely or ground in a spice grinder
3/4 cup crème fraîche
zest and juice of 2 limes
1 inch ginger, peeled and grated
1/2 tsp salt
Cut potatoes into eights lengthwise, brush with oil, sprinkle with coriander and salt, and bake on a parchment-lined pan for 25 minutes or until tender and golden brown. Let cool and sprinkle the chile and cilantro. Mix all the sauce ingredients and serve.
Source: Plenty by Yotam Ottolenghi
4 tbsp olive oil
1 1/2 tsp ground coriander
3/4 tsp salt
1 fresh red chile, finely diced
1 cup cilantro leaves
dipping sauce:
1/2 lemongrass stalk, chopped very finely or ground in a spice grinder
3/4 cup crème fraîche
zest and juice of 2 limes
1 inch ginger, peeled and grated
1/2 tsp salt
Cut potatoes into eights lengthwise, brush with oil, sprinkle with coriander and salt, and bake on a parchment-lined pan for 25 minutes or until tender and golden brown. Let cool and sprinkle the chile and cilantro. Mix all the sauce ingredients and serve.
Source: Plenty by Yotam Ottolenghi
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