Craving salty, crunchy French fries, but don’t want all the calories? Indulge in the next best thing–sweet potato fries.
Try this recipe from one of Dabble’s all-time favourite Iron Chefs, Cat Cora. She shares this easy to follow recipe on her blog.
Baked Sweet Potato Frites
Using just three ingredients, you can make fantastic, flavorful frites right in your oven. For crispy frites, you’ll need to cut the potatoes very thin, but my slice-stack-slice method gets the job done fast. This recipe is a surefire hit. Don’t peel the potatoes; the peel adds flavor and makes the frites look better too.
A dark pan will brown the frites faster than a light-colored pan, making it easier to overcook them. For crispier frites, take care not to crowd the potatoes. Use two large baking sheets or bake in batches to give the frites enough room to brown evenly.
1 lb Sweet Potato (Unpeeled)
1/2 tsp Coarse Sea Salt
1/2 tsp Olive Oil or Sesame Oil
Preheat the oven to 425 °F.
Use a sharp knife to cut each sweet potato crosswise into 1/4-inch-thick slices. Stack the slices (no more than 3 or 4 slices high) and cut them into 1/4-inch-wide matchsticks.
In a medium bowl, gently toss the sweet potatoes with the sea salt. Prepare two large baking sheets by spraying (or rubbing) them lightly with olive oil or sesame oil. Spread out the frites on the pans so they’re not crowded. If necessary, hold back some of the frites and bake a second batch. Bake for 30 minutes, turning the frites with a spatula every 10 minutes so they brown evenly. Keep a close eye on them during the last 10 minutes and use tongs to lift out any frites that look as if they’re browning too fast. Serve piping hot.
Garlic and Parsley Frites: When the frites come hot out of the oven, toss them immediately with 1 chopped garlic clove and 1 tablespoon finely chopped fresh flat-leaf parsley.
Read the entire article ‘A Day with Cat Cora’ in Issue 5 of Dabble.