Crispy Baked Sweet Potato FriesPrint
My weekend – movie, basketball, dinner out, poached eggs, writing, cooking, dinner in, relaxing. Lots of little non-plans weaved together for one perfectly delicious weekend. My weekends always seem longer the fewer plans I have. Incentive to be lame.
I love fries. I love sweet potatoes. Dusted in spices and coaxed to a magical golden brown in the oven – these make me skip and sing. No guilt. Piled alongside a homemade black bean burger, they complete a deceptively healthy burger-and-fries meal.
Welcome to a new week. A big, beautiful week all for us.
Crispy Baked Sweet Potato Fries
Serves 2 nicely
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon kosher salt
Ground black pepper
1-2 tablespoons olive oil
2 large sweet potatoes
- Preheat oven to 425F. In a small bowl, mix together spices and several good grinds of black pepper. Set aside.
- Peel sweet potatoes and cut off pointy ends. Cut whole potatoes lengthwise into planks. Cut planks into 1/2-inch sticks. Transfer to sheet pan.
- Drizzle fries with olive oil and toss with hands to coat. Sprinkle with spices and toss again to coat. Arrange in single layer on baking sheet (use two sheets if necessary). Fries should not be touching.
- Bake for 15 minutes, remove from oven and carefully flip fries over – fries are soft and fragile at this point, so I flip them individually with my fingers. Return to oven for another 20 minutes or until nicely browned. Cool for 5 minutes.