Baked Sweet Potato Fries

I’ve had these in restaurants before, but I wanted to try making them at home. I dutifully looked up a variety of recipes from different sources. They all had similar techniques and all called for salt, black pepper, garlic and paprika.

My tastebuds disagreed. Apparently so did my partner’s, for we decided to do half my way and half to his tastes.

Not liking the look of the sweet potatoes immediately available to me, I grabbed a bag of frozen, crinkle-cut instead. While these had some processing done to them, there wasn’t muchin the way of chemical additives. When one is determined to experiment, one isn’t always too picky.
Sweet Potato Fries a’ la A.C.

Ingredients: (that I used)
1 bag of frozen sweet potato fries, appx. 20 ounces
1 TBSP grapeseed/garlic oil, for tossing
1 tsp dried dill
1 salt to taste
1 TBSP Jamaican jerk spices

Make sure the fries are thawed and patted dry. Place in a bowl large enough to toss them.

 

Add oil and toss lightly. Add dill and salt, toss some more.

Reserve half.

Lay out half of fries in a single layer on a baking sheet lined with parchment paper. Place in a 450F oven and bake for about 15 minutes, turning them once or twice during the baking time. The fries should be sizzling when removed from the oven.

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Spread the fries onto a paper towel to drain, if needed.

Add the jerk spices to the second group of fries and toss well. Follow the steps above to cook them up.

Serve hot with dipping sauces of your choice.

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Not only are these fries tasty, they are a visually appealing and colorful addition to any plate.

While we used a garlic/dill spicing and Jamaican jerk, you may use whatever flavors tickle your fancy. Use any spice or spice combination: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc. for a little extra caramelization, add a little brown sugar to your toss.

A couple of things that all of the recipes I’ve looked at have stressed: Don’t cut the potatoes any thicker than 1/2-inch square, though make them as long as you like. And be sure to lay the potato slices out in a single layer before putting them into the oven. This makes a lot of sense, if you want the fries to cook evenly especially if they are hand cut and not of a uniform size. Wherever two or more fries touch, the potato will not cook properly, leaving you with somewhat raw bites.

Any potatoes that can be sliced into fries may be used with this recipe, though raw potatoes will take longer to cook all the way through. Some of them will take up to half an hour. Thinly sliced carrots, chunky zucchini slices, and other types of veggies are also excellent when cooked up in this manner. Try several and see which ones you prefer!

Enjoy!

–Ann Cathey

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