INGREDIENTS
French fries and sweet potato fries
500 g waxy potatoes, cut sticks (approx. 0.5 cm x 0.5 cm x 6 cm)
500 g sweet potatoes/Kumara, cut in sticks (approx. 0.5 cm x 0.5 cm x 6 cm)
30 ml vegetable oil
Herbed dip
150 g Greek yoghurt
150 ml buttermilk
¼ lemon, zested and juiced
1 tbsp chopped dill
¼ tsp dried rosemary
¼ tsp dried oregano
¼ tsp garlic powder
½ tsp onion powder
Seasoned salt
2 tbsp salt flakes
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
Miele accessories
METHOD
French fries and sweet potato fries
- Bring the a saucepan of water to the boil using the Boost setting on the Induction Cooktop. Reduce heat to high, induction setting 8.
- Blanch the potato batons in the boiling water for 3 minutes. Then drop them into cold water and pat dry on a kitchen towel.
- Marinate the potato batons with the sunflower oil. Then place on the perforated baking tray.
- Place into the oven on shelf level 2. Cook for on Fan Plus at 220 °C with Crisp function activated. Turn after 15 minutes and cook for a further 10 minutes.
- Season the fries with seasoned salt and serve with the herbed dip.
Herbed dip
- Mix all the ingredients together and season with salt and pepper to taste.
- Chill the dip until ready to serve.
Seasoned salt
- To make the seasoned salt, mix all the spices together and set aside.
Additional appliance method
Oven with AirFry.
- Miele’s new AirFry function (available in selected ovens) combined with the perforated baking tray creates crispier results compared to using the regular Fan Plus setting.
- The chips can be cooked using the same setting as above but using AirFry. Cooking times may be reduced.