Chimichurri-loaded sweet potato fries | @rebelrecipes

These fries are completely more-ish and perfect for parties and healthy snacking. The chimichurri is also amazing on most roast veg or with a fresh tomato salad.

SERVES 2 | READY IN 15 MINUTES

INGREDIENTS

350g (12oz) sweet potatoes, peeled and sliced into 5mm

(¼ inch) thick sticks

1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

FOR THE CHIMICHURRI

30g (1oz) fresh flat-leaf parsley

4 cloves garlic, peeled

1 banana shallot, peeled

1 tsp dried oregano

1/2 large red chilli, deseeded

5 tbsp red wine vinegar

50ml (scant 1/4 cup) extra virgin olive oil

METHOD

Preheat your air fryer to 190°C (375°F) for 2 minutes.

Place the sweet potatoes in a mixing bowl and toss with the olive oil, garlic powder, smoked paprika and some sea salt and black pepper.

Arrange on a baking tin without overcrowding (you might need to cook in batches). Air fry for 6 minutes, shake and then cook for another 2–3 minutes.

For the chimichurri, put all the ingredients into a food processor and blitz to a chunky paste. Season generously.

To serve, top the sweet potato fries with the chimichurri.

Extracted from The Vegan Air Fryer by Niki Webster (Pop Press, £22)