Smokey Sweet Potato Fries

This is a take on a recipe from Ottolenghi's book, Simple. They are a great side dish for a BBQ or even as a snack. 


  • 3 Large Sweet potatoes sliced into 1.5cm thick chips. We like to leave the skins on but you can peel if you wish. 
  • 1tbsp of smoked paprika 
  • 1/2 tsp chili flakes
  • 1tbsp Achill Island Smoked Sea Salt, plus more to serve. 
  • 35g polenta
  • 100ml of good quality olive oil 
  • 2 cloves of garlic, finely crushed or grated. 
  • Sprig of fresh oregano, broken into a few pieces


  1. Preheat oven to 220C 
  2. Mix the sweet potato in a large bowl with the paprika, chilli flakes, Achill Island Smoked Sea Salt, polenta, olive oil, garlic and oregano.
  3. When combined, spread the chips out onto a lined baking tray, you will need 2 and roast in the oven for 30 mins, giving the tray a shake a few times throughout. 
  4. Remove from oven and finish with another pinch of Achill Island Smoked Sea Salt and serve. 

Leave a comment

All comments are moderated before being published