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Sweet Potato Fries

There are few things I love more than being on holiday.   There is a sense of freedom, away from the everyday problems that life will inevitably bring, which brings a feeling of gay abandon.  It is with this spirit that George and I are doing rather a lot of eating out, and I just have to share an AMAZING discovery, one which will change your addiction to French fries forever (well, it might not, but you never know!)

We have taken to eating at a restaurant in Cape Harbour, and one over enthusiastic waiter suggested we try the ‘Sweet Potato Fries’.  We took him at his word, when he said they were absolutely delicious, and he defied us that we would ever order ordinary fries again.  I think he could be right!  The fries are baked, rather than fried and they pack a nutritional punch as well – one sweet potato will provide twice the amount of vitamin A you need for the day.  Anyway, here is the recipe, and if you own an Aga, it is so simple to do, using the Aga Roasting Tin lined with that magic stuff called Bake-O-Glide


  • Use one large Sweet Potato per person, peel it and chop into French fry sticks.
  • Olive Oil – about ½ tablespoon per potato (remember – using your Bake-O-Glide cuts down on the amount of oil you need)
  • A sprinkling of corn flour (to crisp them up) A large serving spoon full.
  • Garlic if you love garlic
  • Seasoning


Place the uncooked sweet potato chips in a plastic bag and sprinkle in the corn flour and seasoning and gently shake.

Remove them and place them (in a single layer) onto the Bake-O-Glide. Do not crowd the roasting tin.

Add the garlic and slurp on the olive oil.

Place on the second set of runners from the top of the Aga for about 12-15 minutes, take them out and flip them and put back into the Aga until they are crisp.  ENJOY!


AGA Roasting Tin


AGA Salt & Pepper Mills


Posted in Lunch - Light Lunches, Season - Autumn, Season - Spring, Season - Summer, Season - Winter, Supper - Light Suppers, Supper - Workday Suppers

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