A deliciously sweet and vibrant alternative to chips, these sweet potato wedges from Marcello Tully are baked to crispy perfection, sprinkled with a little sharp Parmesan and served with a tangy mango crème fraîche dip.
Transfer the chips to a saucepan and cover with cold water. Bring to the boil and simmer for 5 minutes, then drain
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Place the sweet potato chips on a baking tray, drizzle with oil and sprinkle with salt. Gently toss to coat. Cook in the oven for 20-25 minutes, until tender and golden
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
