Oven Baked Sweet Potato Fries with Rosemary and Garlic
This was originally posted on election day four years ago, but I’m
updating and bringing it forward because I have the same message for you
today and these oven-baked sweet potato fries with rosemary and garlic
are just as appealing to me now as they were back then. These delicious
baked sweet potato fries have so much flavor, you’ll never miss that
they aren’t deep-fried.
First of all, if you’re reading this post and you haven’t voted yet, I’d prefer that you bookmark this recipe, go find your local polling place, then come back and read this later. Really. Go vote!
I’ve made several versions of these over the years but this batch is
by far the best. As usual, it’s the simplest combination of ingredients
that makes me the happiest. If you’ve never eaten oven-baked sweet
potato fries, you need to know that they won’t be as crispy as the
deep-fried restaurant version. But I think the flavor of these can’t be
beat and I don’t even miss the crunch.
For those of us who aren’t huge fans of sweet potato dishes that are overly sweet, this is the perfect way to reap the nutritional benefits of sweet potatoes and still enjoy a savory snack.
And what kind of food blogger would I be if I didn’t include a quick
recipe for a Buttermilk Blue Cheese Dipping Sauce? You’ll find it at
the very end of this post. You’re welcome.
Oven-Baked Sweet Potato Fries with Rosemary and Garlic
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1 small clove of garlic, peeled
2 T. olive oil
2 medium sweet potatoes
1. Preheat oven to 425 degrees.
2. Using a mortar and pestle, mash together the garlic, salt, and rosemary to form a paste. If you don’t have a mortar and pestle,
put ingredients into a small bowl and mash the garlic, rosemary and
salt against the side of the bowl with a fork. It takes a bit more
effort, but you’ll be able to work it into a paste.
3. In a small bowl, combine the olive oil and garlic paste; set aside.
4. Scrub sweet potatoes and cut off any blemishes that you wouldn’t want
to eat. Slice the sweet potatoes lengthwise into 1/2 inch pieces.
Stacking two pieces together, cut potatoes into 1/2 inch strips. Do the
same with remaining potato.
5. Put potato strips into a large bowl; Add oil mixture and toss well until all potatoes are well coated.
6. Spread potatoes out on a baking sheet lined with parchment paper (the
parchment is optional, but makes for easier clean up!). If you don’t
use parchment, make sure to grease the baking sheet with non-stick
cooking spray or some extra olive oil.
7. Roast potatoes for 30-35 minutes, checking every ten minutes and
rotating the pan for even browning. Every once in a while check to see
if the potatoes are browning too much on the bottom. If that’s the
case, turn them over. I didn’t have that problem, but you never know!
Keep a careful watch towards the end and remove as soon as the smallest
pieces just barely start to blacken on the ends.
yield: two servings
Recipe notes: Two medium sweet potatoes will serve 2-3 people as an
appetizer. I think you could toss in one more potato without needing
any more garlic paste or oil. But if you are cooking for a crowd,
double all the ingredients and plan on using two baking sheets. Remember
to keep the potatoes in one layer and don’t crowd them too much or they
won’t brown evenly. These fries are best served right out of the oven!
Although these fries are great on their own, who doesn’t enjoy a
special dipping sauce every now and again? Ranch would work well, but I
really enjoyed the buttermilk blue cheese dressing that’s served with
sweet potato fries at one of my favorite local restaurants,
Buttermilk Blue Cheese Dressing
2 oz. dry blue cheese, crumbled
1/4 cup mayonnaise
1/4 cup buttermilk
dash of onion powder
freshly ground black pepper to taste
yield: approx. 2/3 cup of dressing
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