Felice Tocchini
These recipes were created for us by celebrity chef Felice Tocchini who is a huge sweet potato fan.
As well as making regular TV appearances, Felice also runs the Fusion restaurant in Worcester.
Method
Triple Cooked Sweet Potato Chips
Triple Cooked Sweet Potato Chips- Slice the potatoes into 2cm thick chips. If the potato is too long cut them in half.
- Drop the chips into salted boiling water and reduce the heat to a simmer. Boil until cooked.
- The potatoes are cooked when a knife point slides in easily. Remove from the heat and drain.
- Place the chips in a single layer on a tray lined with kitchen paper or a clean cloth, (this will help to absorb moisture), leave to cool down before placing the potato in the fridge to dry out, (this is best done overnight; you could speed up the process by placing them in the freezer for half hour or so).
- Heat a fryer filled with vegetable oil to 140°C, drop in the chips and fry until they have a dry appearance, this will take about 8-10 minutes.
- Drain the oil well and return to a tray (again lined with kitchen paper or a clean cloth), leave to cool down, and place back in the fridge for a couple of hours (or cheat by using the freezer).
- When ready to serve, bring the fryer back to 180°C, drop in the chips and cook until crisp, this will take about 7-8 minutes. Be careful not to overcook them or they will go very dark.
- Drain again and sprinkle with a little salt before serving.
© Felice Tocchini 2011
Food photography by Alex Miller.
Ingredients
2 large sweet potatoes peeled
Vegetable oil to fry
Salt
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