Saturday, February 2, 2013

Rosemary Sweet Potato Fries

Sweet.  Potato. Fry.  You need me to say more?

Servings:  4
Time: Prep: 10 minutes-- Cooking: 25-30 minutes
Hardware: A cutting board and large knife, a veggie peeler, measuring spoons, a large mixing bowl, a baking sheet, non-stick foil

  • 2 large sweet potatoes
  • 3 tablespoons light olive oil
  • 2 teaspoons dried rosemary
  • 1 teaspoon sea salt
  • Fresh black pepper
  • Cooking spray
  • Lemon Dill Mayo
  1. Preheat the oven to 425°. Cover the baking sheet in foil, non-stick side up. Spray the foil in cooing spray.
  2. Wash and peel the potatoes.
  3. If the ends of the potatoes are pointy, cut the point off and discard.  The points will burn.
  4. Cut the potatoes into ¼ inch thick slices.  Make sure that they are the same thickness.
  5. Put the fries in the large mixing bowl.  Toss with salt and rosemary.  Grind 3 or 4 grinds of black pepper into the bowl and then toss again.  Pour the oil over the potatoes and toss to completely cover them.
  6. Place each fry on the baking sheet, making sure they are not touching. Drizzle whatever is left in the bottom of the bowl over the potatoes.
  7. Bake on the bottom rack of the oven until they are golden brown. (25-30 minutes)
  8. Serve right away with Lemon Dill Mayo.

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