Potatoes– my ultimate comfort food. Baked, fried, mashed, in salads, kneaded in dough, on pizza, and always worth mentioning, as chips, mixed with sour cream. But shrinking pants remind me that I shouldn’t partake as much as I prefer to. I do anyway.
Sweet potatoes have been creepin’ up on the French fry scene for quite some time. If on a restaurant’s menu, I convince Tim to order them, while I get regular fries. The best of two potato worlds. With a little time, and no deep fryer or several inches of boiling fat, crispy sweetheart fries can be yours. I inhaled a handful fresh out of the oven, and paired the rest with a piece of lemony, herb salmon. Some may have been dipped in homemade curry mayonnaise.
Materials (serves 2)
2 large sweet potatoes, peeled and cut into thin strips, lengthwise
2-3 Tbsp olive oil
coarse salt to taste
1/2 tsp cumin, optional
1/2 tsp smoked paprika, optional
1/4 tsp Cajun seasoning, optional
1. Preheat oven to 425 degrees.
2. Rinse sweet potato strips in a colander, and place into a bowl of cold water. Soak for 30-60 minutes (helps create crispier fries). Drain, and pat strips dry with a clean kitchen towel.
3. Toss potato strips with olive oil, salt and spices and arrange in a single layer on a baking sheet.
4. Cook for 30-45 minutes, depending on your oven, and turn periodically, if necessary.