Sunday, March 16, 2008
Sweet Potato Fries
These fries are baked and have so much flavor that ketchup is definitely optional.
You'll need a big pan or cookie sheet. I'd line it with parchment paper to make the clean-up a snap. Plus it will allow you to pick up the fries and move them without messiness. If you've never used parchment paper - get some!
Modify the number of potatoes used, depending on the size of your pan/cookie sheet and the number of peeps you're going to feed. For up to three people I'd use two medium sweet potatoes.
Pre-heat oven for 400 to 410 degrees.
- Peel the potatoes
- Slice potatoes into stick "like" shapes. I always have an odd assortment of shapes, such as short, rounded edges, skinny, etc. The various shapes will cook up differently - some will be crispy, others will be soft in the inside (a potpourri of flavor sensations).
- Place the potato pieces on cookie sheet (or pan) so that they're not overlapping.
- Lightly pour extra virgin olive oil over the fries (don't make them greasy, just enough to make them wet)
- Season the fries (be sure to oil the fries before seasoning). I dust the fries with sea salt (or seasoning salt), dill weed, coarse ground pepper and paprika. For extra zip I also use red pepper flakes and/or a blend of cajun spices. The spicy mixed with the sweet tastes really good!!
- Bake for 20 to 35 minutes. If you like your fries extremely crispy then cook around 30 to 35 minutes. I like mine soft and plump, so I usually pull them out around 20 to 25 minutes. If you're unsure of how long you should cook them, pull them out of the oven periodically and sample a fry. You can always flip the fries mid-way, but I never do.
- After removing from the oven, pull up the parchment paper and give the fries a good shake. All the seasoning and oil will mix together to get the fries nice and coated with yummy goodness. Serve right away.