This twist on the most popular side dish we serve at Wahaca are the sweeter, spicier version of your Mum’s best ever roast potatoes. They’re more caramelised, more garlicky and more delicious than anything you can imagine. Eat a bowl of them in front of a box set, or as a side to a spread of Mexican goodies. No matter how many you make, they will always disappear….
3 large sweet potato, about 500g
150ml olive oil
3 garlic cloves, peeled
A handful of thyme, stalks discarded
1-2 tsp sweet smoked paprika (optional)
For the allioli
1-2 serranos, jalapeños or other green chillies (to taste)
2 egg yolks
1 fat clove garlic
Juice of a lime
A large bunch of coriander, about 60g, washed
250ml vegetable oil or olive oil or a mix
Preheat the oven to 200C/fan 180C/gas 6. Cut the sweet potatoes in quarters lengthways and then each wedge into 3-4 large bite-size chunks (they will shrink in the oven). Bash the garlic to a puree with the smoked paprika (if using), a teaspoon of sea salt, the thyme and finally the olive oil. Empty the sweet potatoes in a large roasting tray. It will seem like you have a lot, but they shrink in the oven. Toss the sweet potatoes in the smoky oil and roast in the oven for about 20 minutes, stirring once or twice and spooning the oil over the potatoes. After 20 minutes turn the heat up to 230C and keep cooking for another 15-20 minutes, basting every 10 minutes or so, until the potatoes are caramelised and crispy.
Meanwhile make the allioli. Put the chillies in a dry frying pan and toast over a high heat for 10 minutes until blackened all over. Transfer the chillies to a food blender with the egg yolks, garlic, coriander, half a teaspoon of sea salt and the lime juice. Start whizzing as you pour the oil into the machine very slowly, in a very thin steady stream. Continue to pour the oil in as the aioli emulsifies. Once all the oil is incorporated stop your blender and taste. You may need to add more lime juice, salt, or a pinch of caster sugar.
Serve the sweet potato pieces with the serrano allioli at the table.