Sticky kumara chips

Sticky kumara chips Preheat oven to 220°C fanbake. Peel kumara and cut into long, fat fingers, then bring to a gentle boil in lightly salted water and drain.

Line a large, shallow ovenproof dish with baking paper. Put kumara fingers in the dish. Season with salt. Sprinkle with the brown sugar and lemon zest, splash with lemon juice and dot with butter. Toss gently by tilting the paper, until butter melts and kumara fingers are coated in butter and brown sugar.

Bake for about 20 minutes, turning once with tongs, or until golden. Serve hot.

From Taste magazine, November 2009.