Crispy sweet potato fries with avocado-coriander dip

Instructions

1. Peel the potato and cut in half lengthwise. Cut it into long ½ cm / 0.2" wide matchsticks. Try to make them as even as possible so that they cook evenly.

2. Plunge the matchsticks into a bowl of cold water and let them sit in it while you mix your spices.

3. Mix all the spices with cornflower, but do not add salt at this stage yet.

4. Take the potato matchsticks out of the water, rinse them and blot dry with a kitchen towel.

5. Place dry potato matchsticks in a rectangular dish. Drizzle with 2 tablespoons of oil and use your hands to ensure that all matchsticks have been coated in oil.

6. Pre-heat the oven to 225° C / 435° F and line a baking tray with a piece of baking paper.

7. Using a small sieve sprinkle a thin amount of cornflour-spices mixture over the greased matchsticks. Make sure all sides are covered.