Sweet Potato Chips and Haricot Vert Recipe From Trainer David Kirsch

Ingredients

2 sweet potatoes
1/4 cup olive oil
1/4 tsp grated nutmeg
small bunch chives, chopped, to serve.

Directions

1. Preheat oven to 350F.
2. Cut the potatoes into wafer-thin slices — a mandolin is best for this.
3. Put the oil in a large bowl and whisk in the nutmeg and fresh black pepper. Add the potato slices and toss to coat.
4. Spread the potato slices out in single layers on 2-3 large cookie sheets. Roast for 8 minutes, then turn over and roast for a further 8-10 minutes, until golden and crisp.
5. Transfer to trays lined with kitchen paper and blot any excess oil, then sprinkle with a little crushed sea salt and chopped chives before serving.

Serves 4.

Ingredients

1 pound haricot verts, trimmed
2 shallots, thinly sliced
2 Tablespoon olive oil
1/4 cup slivered almonds

Directions

1. Preheat oven to 450F.
2. Blanch the beans in a large pan of boiling water for 1 minute, drain and shock by immediately plunging them into a bowl of ice water. Drain and pat dry with kitchen paper.
3. Put the beans in a large bowl with the shallots and olive oil and toss together. Lay the beans on a large cookie sheet and scatter over the shallots.
4. Roast for 15 minutes, until the beans are tender and the shallots are soft. Sprinkle over the almonds and roast for a further 1-2 minutes, to toast the almonds.

Serves 4.