Loaded Root Fries With Beer & Mustard Sauce

Need something to go with your movie night? Your microwave popcorn can take a break. Enter these moreish fries made from the humble potato and sweet potato, matched with a tangy and sweet beer and mustard sauce and finished off, of course, with chives.

Yield: Serves 4
Prep Time: 30 mins
Cook Time: 60 mins
Difficulty Level: 3/5

Ingredients

• 500 g Sebago potatoes, unpeeled
• 300 g purple sweet potatoes, unpeeled
• 300 g orange sweet potatoes, unpeeled
• 300 g parsnips
• 125 ml extra virgin olive oil
• 1 bunch fresh chives, chopped finely

BEER & MUSTARD SAUCE

• 25 g butter
• 125 ml pale ale
• 250 ml milk
• 1 tbsp wholegrain mustard
• ¼ tsp cayenne pepper
• 1 tsp Worcestershire sauce
• 160 g grated vintage cheddar
• 50 g grated mozzarella
• 2 tbsps plain flour

Steps

01. Preheat oven 200 C (180 C fan forced). Line three large oven trays with baking paper.

02. Scrub all potatoes and parsnips. Cut unpeeled potatoes into 5 mm wide shoestring chips and parsnip into wedges. Gently clean potatoes and parsnips with a tea towel to remove excess moisture.

03. Lay vegetables on oven trays. Drizzle with oil and sprinkle with sea salt flakes; toss to coat. Roast, turning occasionally, for 35 mins or until golden and crisp.

BEER & MUSTARD SAUCE

01. Melt the butter in a medium saucepan over medium heat. Add flour; stir for 1 min, until it’s a smooth paste. Gradually stir in combined beer, milk and mustard; cook, stirring for 5 mins or until mixture boils and thickens. Stir in cayenne, Worcestershire sauce and cheeses until cheeses melt.

02. Serve fries with sauce, sprinkled with chives.

Photo: bauersyndication.com.au