Crispy sweet potato fries with avocado-coriander dip

Step 1

Peel the potato and cut in half lengthwise. Cut it into long ½ cm / 0.2" wide matchsticks. Try to make them as even as possible so that they cook evenly.

Step 2

Plunge the matchsticks into a bowl of cold water and let them sit in it while you mix your spices.

Step 3

Mix all the spices with cornflower, but do not add salt at this stage yet.

Step 4

Take the potato matchsticks out of the water, rinse them and blot dry with a kitchen towel.

Step 5

Place dry potato matchsticks in a rectangular dish. Drizzle with 2 tablespoons of oil and use your hands to ensure that all matchsticks have been coated in oil.

Step 6

Pre-heat the oven to 225° C / 435° F and line a baking tray with a piece of baking paper.

Step 7

Using a small sieve sprinkle a thin amount of cornflour-spices mixture over the greased matchsticks. Make sure all sides are covered.

Step 8

Place potato matchsticks on the baking tray in a single layer and make sure fries do not touch each other as otherwise they will end up soggy. The more space they have around them the crispier they will turn out.

Step 9

Bake for about 30-35 minutes. 20 minutes in, gently turn the fries to the other side. If you have some small fries in between larger ones, they will be done sooner so you may want to take them out a bit earlier. Sprinkle with salt once done - adding salt to the spices and cornflour mixture stops the fries from crisping up.

Step 10

Combine all dip ingredients in a chopper or small blender and whiz until you get a thick dip. You may need to add a tablespoon or so of water to achieve the right consistency.