>> Sunday, 20 March 2011
I LOVE French Fries but when I want to be really good, I opt for Sweet Potato Fries. They are very quick and easy to make. I particularly like how the salt counter-balances the natural sweetness of the sweet potato. And you know what? You can eat the sweet potato fries with the same condiments you use for French Fries. And really, the sweet potatoes fries go well with fish, chicken, burgers and many other things that fries accompany.
For these fries, opt to use the white-fleshed sweet potatoes or the yellow-fleshed ones. The popular orange-fleshed sweet potato will yield a different result in terms of texture, more creamy than starchy. In fries, I am looking for starchy, not creamy.
Sweet Potato Fries
1 lb white or yellow-flesh sweet potatoes, washed, scrubbed and patted dry
Vegetable or Canola Oil
All purpose seasoning
Salt and pepper to taste
- Preheat oven to 400 degrees F
- Remove the top and bottom tips of the sweet potatoes (about 1/2 inch both ends).
- Cut the sweet potatoes lengthways into 1/4 inch thick slices.
- Lie the cut slices flat and cut lengthways into 1/4 inch thick slices
- Add sliced potatoes to a baking sheet, drizzle with oil to coat; sprinkle all purpose seasoning, salt and pepper to taste. Toss to mix and coat.
- Spread seasoned potatoes into a flat single layer.
- Add pan to oven and bake for 18 minutes. Use a flat spatula to flip the fries and bake for another 18 minutes. Remove from pan and serve immediately.
I'm doing another book signing this week, this time at the University of the West Indies - Cave Hill Campus (Barbados) on Wednesday, March 23 from 5 - 7 p.m. I'll be sure to post some photographs next week, in addition to some from yesterday's Cloister book signing that took place at Sheraton Mall.
Hey, it's Lent and we're always looking for seafood dishes. Try this butterfish in butter sauce recipe that's on the table in about half an hour. Any white fish of your choice will work.
Have a good week everyone.