Loaded fries with sweet potato and parsnip

Preparation

• Boil the vinegar, sugar and salt in a saucepan until the ingredients are solved, let it cool.
• Chop the red onion and marinate in the sweet and sour dressing for at least one hour.
• Preheat the oven to 220 degrees and line two baking trays with baking paper.
• Peel the sweet potatoes and parsnips (or parsley roots) and cut them into thick chips. Then put the chips in a bowl and mix them with the olive oil. Make sure all the chips are well distributed. Next, add the cornstarch, onion powder, chilli flakes and quite a bit of salt and pepper and mix well.
• Then divide the chips between the baking sheets, making sure the chips do not overlap. Then bake them in the oven for 15 minutes, then swap oven positions and bake for another 10 - 15 minutes until brown, crispy and cooked through.
• In the meantime, put the avocado with the sweet-chilli sauce and mayonnaise in a bowl and mix until creamy.
• Chop the cherry tomatoes as finely as possible and mix them in a bowl with the capers.
• Divide the roasted chips between a baking dish and spread the cheese on top. Place in the still-hot oven until the cheese has melted.
• Before serving, divide the cherry tomato caper mix, sweet and sour onion and avocado mayonnaise over the loaded fries and serve immediately.
• Your loaded fries with sweet potato and parsnips are ready to be served.