Crispy sweet potato fries with herb quark

Crispy oven-baked sweet potato fries with herb quark: quick to make with cornflour, olive oil, low-fat quark, yoghurt, garlic and chives.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 10 g
• Carbs: 55 g

Ingredients

• 2 sweet potatoes
• 1 tbsp cornflour
• 2 tbsp olive oil
• 200 g low-fat quark
• 2 tbsp natural yoghurt
• 1 clove of garlic
• 1 squeeze of lemon juice
• 1 handful of chives
• 1 tsp paprika
• 1 tsp sea salt

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 220 °C (200 °C fan) and line a baking tray with baking paper. Peel the sweet potatoes and cut them into even sticks.
2. Toss the sweet potato sticks with the cornflour until lightly coated all over. Then mix them with the olive oil and paprika.
3. Spread the fries out on the tray with a little space between them and bake at 220 °C for 20–25 min until golden brown. Turn them once halfway through.
4. Meanwhile, stir the low-fat quark and natural yoghurt until smooth. Fold in the garlic, chives, lemon juice, salt and a little pepper.
5. After baking, let the fries steam off briefly so they stay firm on the outside. Then season with sea salt.
6. Serve hot with the herb quark on the side.

Good to know

Slightly crisp on the outside, soft inside – that's exactly how oven fries should be. The herb quark keeps the whole thing fresh and nicely down-to-earth.

Swaps

Low-fat quark → skyr (also contains protein, similarly fresh); natural yoghurt → Greek yoghurt (creamier, also contains protein); chives → parsley (contains vitamin K); cornflour → potato starch (similar texture, a little more classic for roasted veg)

Allergens

Contains milk (quark and yoghurt). Usually good for children if you go easy on the garlic. In pregnancy, fine as long as the dairy products are pasteurised.