Spicy Kumara Fries

, from Issue #49. August, 2015
Photography by Aaron McLean.
Spicy Kumara Fries

Leave the skins on when cooking these delicious fries and add chilli to taste for a mild or fiery version.

Serves: 6


2-3 large purple skinned kumara

Spice mix
1 teaspoon smoked paprika
1 teaspoon each ground paprika and cumin
1 teaspoon dry English mustard
1 teaspoon sea salt
½ teaspoon ground chilli powder
3 tablespoons olive oil

To serve
Feta, sour cream and coriander sauce
purchased tomato and chilli sauce, optional

Feta, sour cream and coriander sauce
100 grams soft feta cheese, crumbled

½ cup sour cream
1 spring onion, finely chopped
2 tablespoons chopped coriander
1 tablespoon lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper


Preheat the oven to 200˚C.

Cut the kumara in half lengthways and place cut side down on a chopping board. Cut into 1½ cm thick slices then into thick batons.

Grind all the dry spice mix ingredients together in a mortar and pestle then stir in the oil. Place in a wide dish, add the kumara and toss so every baton is coated in the spice oil.

Place in a single layer on a lined baking tray and bake for about 20 minutes, turning once until golden and tender.

To serve: Pile up on a large plate and serve with the following sauce and the tomato chilli sauce if using. 

Sauce: Combine all the ingredients in a food processor and blend until smooth. Season. Makes about 1 cup