Sweet Potato Fries

I never met a fry I didn’t like! 

Crinkle, shoestring, thick-cut, curly…doesn’t matter.  I just can’t resist a French fried potato.

But deep-frying potatoes every day would not only be extremely unhealthy…but would also make a big mess to clean up! So I have decided to leave the deep-fried variety to an occasional indulgence when eating out. (Let those restaurateurs deal with the messy fryer!)

Instead, I have turned to oven-baked fries. It is so much easier, less mess, and equally delicious.

I just slice up the potatoes in the shape I want (thin, thick, wedges,…), toss them in oil and a little seasoning, and then throw them in the oven.  That simple!

For an interesting twist, I often use sweet potatoes in lieu of the traditional Russet potato. 

Sweet potatoes are one of my favorite sides…but I often don’t have the time to wait over an hour for them to cook.  This is a quick an easy way to enjoy this delicious spud in half the time.   As a side bonus, sweet potatoes are healthier than their white counterparts.  Despite their sweeter flavor, they actually rank lower on the glycemic index as well as offer more vitamins and fiber.

Be sure to generously season your fries with Kosher salt and freshly ground pepper.  I throw fresh thyme sprigs over the top to impart a little “sophistication” and flavor to my fries. Rosemary would also be a delicious substitute.

Enjoy!

Baked Sweet Potato Fries

5 sweet potatoes
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme

Pre-heat the oven to 395 degrees.

To make the fries, peel the potatoes and cut each potato lengthwise into slices about 1/2 inch thick. Cut the slices lengthwise into strips about 1/2 inch think.

Toss the potatoes with the oil and season to taste with salt and pepper. Evenly spread the fries out in a single layer on a baking sheet. Scatter the thyme over the fries. Bake until the fries are tender and golden brown, turning occasionally, about 30 to 40 minutes. Serve immediately.

Serves 4 to 6.

Back-to-the-Basics: The fresh thyme adds a little “sophistication” to these fries. Feel free to omit the herbs or to substitute baking potatoes.

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3 Responses to “Sweet Potato Fries”


  1. 1 Don McLemore February 24, 2010 at 4:35 am

    Hi Jennifer,
    Lucy and I do the baked fries a lot also…..but I set up the fish cooker last nite..outside…and did some sweet pot fries…they were good..and done..but not as crisp as I would have liked…maybe they just don’t crisp up? or do you think they would benefit from twice frying…like white potatoes do..
    any suggestions..
    we had some at I can’t remember where a while back and they had a texture similiar to the real pomme frites…that is where I want to get….
    hope all is well…
    Don McLemore

    • 2 cookwithjennifer February 24, 2010 at 10:17 pm

      Hey Don! Sweet potato fries never really get as crisp as white potatoes do. Sweet potatoes naturally have less starch and more moisture than their whiter cousins. If you use a fryer, you can get them a litlle crisper than in the oven. Another trick is to pre-heat your baking pan first and then add the uncooked fries on to the hot pan. Helps to “sear” the bottom of the fries.


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Jennifer Chandler

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