Everyone loves a good chip but do you really love the unnecessary excess oil and always the same plain potato? This healthy alternative adds flair and is an ideal way to spice up your daily cuisine. Simple to prepare, this baked sweet potato dish won’t break the bank, which is a vital consideration for me as I’m a student. A critic once described this recipe as an ‘exquisite and delectable creation that tingles the taste buds in such as way that unleashes umami.’ Try it and decide if this is true.


  • Sweet potatoes
  • Paprika powder
  • Course sea salt
  • Ground pepper
  • Olive oil
  • Flour
  • Parmigiano cheese grated
  • Garlic powder
  • Parsley chopped
  • Chili flakes (optional)

Ishana Durante-Bose’s Nonno’s Soup. Read more here…


  1. Preheat oven to 180C
  2. Peel potatoes and cut into desired shape – round or square
  3. Soak potatoes in water for about 30 minutes
  4. Transfer potatoes from the water into a new clean bowl
  5. Drizzle olive oil onto the potatoes to lightly coat evenly
  6. Add flour, enough to coat potatoes
  7. Add salt, pepper, paprika, garlic powder, parsley and chili flakes, all according to taste
  8. Plop them onto a baking tray and parchment paper, evenly spaced on tray
  9. Bake for 30 minutes, flip halfway and bake another 30 minutes
  10. Remove from tray and garnish with Parmigiano cheese grated
  11. Enjoy with your sauce of choice or as a side dish or even main

Roxy Foxy Sauce Recommendations

  • Sriracha Yoghurt

Mix 100ml of plain yoghurt with a teaspoon of Sriracha sauce

  •  Honey Mustard

Mix together

1 tbsp. of mayonnaise

1 tsp. of Dijon mustard

1 tbsp. of normal mustard

1 tbsp. of honey

Pinch of sea salt

Pinch of ground pepper


Roxanne Hernandez is a half Mexican, half Hungarian student currently studying at Leiden University in the Netherlands. She enjoys experimenting in the kitchen, as long as the recipes are simple to prepare and easy on the pocket.