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Sweet potato wedges with lemongrass and crème fraîche from Plenty (page 26) by Yotam Ottolenghi

  • coriander leaves
  • ground coriander
  • crème fraîche
  • fresh ginger
  • lemongrass
  • limes
  • sweet potatoes
  • red chiles

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Notes about this recipe

  • Yildiz100 on November 06, 2018

    I am undecided on this recipe. I felt the sauce was missing something, and the lemongrass was overwhelmed by the lime, yet I couldn't stop eating this, so I guess this will be repeated at least once. Based on the other reviews I made a half recipe of sauce and blended the lemongrass with the lime juice in the blender for a smooth texture. Amount of sauce was good and texture was smooth enough. I also cut the wedges in half length wise, making twice as many, and they still took longer than indicated to cook. Next time, I will add more lemongrass and I will include chili in the sauce. Chilis scattered over the potatoes mostly stayed on the plate and failed to add that spicy kick. Salted to taste, not according to recipe. Did find that adequate salt in the sauce was quite important.

  • agoicoe on March 01, 2018

    I made this and it was tasty. I am not absolutely crazy about sweet potatoes, but the dipping sauce is fantastic. I would make this again, but perhaps roast something more than sweet potatoes.

  • TrishaCP on April 19, 2017

    These were delicious. I peeled the potatoes in spite of the direction not to do so (personal preferences) and cut them as indicated. I needed about 5 additional minutes of cooking time to get them the color that I wanted. I agree that blitzing the lemongrass is the way to go. I didn't add salt to the dipping sauce, just to the potatoes, and I was happy with that choice. I did sprinkle on additional chile flakes because my fresh chile was quite mild.

  • Frenchfoodie on April 10, 2017

    Unexpectedly lovely. Dipping sauce roughly double the quantity needed for the potatoes but lovely over accompanying rocket and cucumber too. Blitzed the lemongrass in my powerful mini dry/wet grinder and it was lovely and smooth. Didn't use salt in hope baby would like, she didn't but we didn't miss it either.

  • ellabee on March 19, 2013

    p.26. Maybe it's because I used the option (mentioned in the recipe) of mashing the chopped lemongrass with salt in a mortar, but the result was a bit too salty for my taste, and I didn't even use full recommended amount; next time barest pinch. Still delicious, and will make again. The roasted sweet potatoes are excellent with or without the dip as a side to a Thai yellow curry. The amount of dip in the recipe would suffice for about twice the number of potato wedges. At 400F, the sweet potatoes took more like 40 minutes to brown; would go with 425F next time. Online link: http://www.ottolenghi.co.uk/sweet-potato-wedges-with-lemongrass-creme-fraiche-shop

  • Tyelperion on February 19, 2013

    I read the note below and grated the lemongrass and the ginger on a microplane grater which worked really well too. Delicious combination of the cool tangy dip and the caramelised sweet potato wedges - we didn't have any fresh chili in the house so left out the sprinkling at the end and didn't miss it.

  • L.Nightshade on May 22, 2011

    The dipping sauce can be made while roasting, but I made it early to let the flavors mix and mingle a bit. 3/4 cup creme fraiche is combined with 1/2 lemongrass stalk, very finely chopped, zest and juice of two limes, one inch of ginger, grated, and 1/2 tsp fine sea salt. I chopped the lemongrass VERY finely but it still felt gritty in the sauce. So I put the completed sauce into a tumbler and hit it with an immersion blender. Perfect. Tasty and oh so fragrant! When the potatoes are done (and cooled a bit) they are sprinkled with a diced red chile and 1 cup of cilantro. The dipping sauce is served on the side. This was an easy, tasty dish, nice for an appetizer or a side. It's quite colorful on the plate as well. The recipe for the dipping sauce makes quite a bit.

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