Loaded sweet potato and parsnip fries recipe

Name: Loaded sweet potato and parsnip fries
Yield: Serves 4
Ingredients: 600g sweet potatoes, scrubbed and cut into fries; 500g parsnips, peeled and cut into fries; 2 tbsp vegetable oil; 250g cooking bacon, diced; 100g Danish blue cheese, crumbled; 10g parsley, roughly chopped; 100g yogurt; ½ bunch spring onions, finely chopped; 3 tbsp drained pickled red cabbage

Turn fries into dinner with this loaded sweet potato and parsnip fries recipe. Topped with crispy bacon, a creamy blue cheese sauce and tangy pickled cabbage, this is a meal everyone can enjoy.

See method

Serves 4
10 mins to prepare and 30 mins to cook
503 calories / serving

Gluten-free

Shop your ingredients

Tesco Large Sweet Potatoes Loose Class 1
Aldi Price Match
600g sweet potatoes, scrubbed and cut into fries
£0.42
£1.19/kg
Perfectly Imperfect Parsnips 500G
Aldi Price Match
500g parsnips, peeled and cut into fries
£0.55
£1.10/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
2 tbsp vegetable oil
£1.45
£1.45/litre
Woodside Farms Smoked Back Bacon 300G
Aldi Price Match
250g cooking bacon, diced
£1.25
£4.17/kg
Tesco Danish Blue Cheese 150 G
100g Danish blue cheese, crumbled
£2.55
£17.00/kg
Tesco Curled Leaf Parsley 30g
10g parsley, roughly chopped
£0.50
£16.67/kg
Tesco Bunched Spring Onions 100G
½ bunch spring onions, finely chopped
£0.69
£6.90/kg
Sarsons Sweet & Mild Red Cabbage 445g
Everyday Low Price
3 tbsp drained pickled red cabbage
£2.50
£11.63/kg DR.WT

Method

Heat the oven to gas 8, 220°C, fan 200°C. Toss the sweet potato and parsnip fries onto one large or 2 medium baking trays and drizzle with the oil. Season and spread out evenly, so there’s a little space between each fry. Roast for 25-30 mins until golden and crisp, turning everything over halfway through.
Meanwhile, fry the bacon for 5 mins until crispy and golden. Drain on kitchen paper. Mash half the cheese and half the parsley with all the yogurt and some black pepper in a small bowl with a fork. Add 1 tbsp of water to loosen.
When the fries are done, transfer them to a platter and top with spoonfuls of the blue cheese yogurt. Crumble over the remaining blue cheese and scatter with the crispy bacon, spring onion and red cabbage. Top with the remaining parsley to serve.