Baked Sweet Potato Fries with Garlic Infused Olive Oil

Need a healthier snack for the big game this weekend? These sweet potato fries not only deliver a salty-sweet balance of flavor but sweet potatoes themselves boast a healthier nutrition profile than their Russet counterparts. WebMD finds them “packed with calcium, potassium, and vitamins A and C” and considers them “one of the most nutritious foods in the vegetable kingdom.” We used our garlic infused olive oil for a great contrasting flavor and just added salt and pepper. To spice it up you could try adding cumin, curry powder, cayenne or chili powder.Texture is a personal preference too. Some add a healthy sprinkle of corn starch before baking to achieve more crispiness but we were happy without it. Try to find medium-sized potatoes that are smooth and rounded at the ends (over pointy ends) and plan on about 1 pound per person.

INGREDIENTS

• sweet potatoes (about 1 pound of potatoes per serving)
• Olive This! Garlic Olive Oil
• salt
• freshly ground black pepper

DIRECTIONS

Place oven racks in the upper-middle position and preheat oven to 425 degrees F.

Peel and cut potatoes into slices lengthwise. Sweet potatoes are a little tougher than other potatoes so be extra careful. Stack 2-3 slices and cut again into fries.

Aim to cut the fries into consistent sized pieces so they’ll bake evenly.

Transfer the fries into a mixing bowl or directly onto rimmed baking sheets. If using baking sheets, no need to evenly space them yet as you’ll be tossing them soon. Drizzle the garlic olive oil generously over the fries and season with the salt and pepper.

Toss the fries using tongs (or your hands like we did) until they are evenly coated. Add more olive oil and toss again if needed. Spread them out directly on the rimmed baking sheets in an even, single layer. The more space between the fries the better the chance they’ll crisp up.

Bake the fries for about 15-20 minutes and flip them with a large spatula so they cook on all sides. Bake for another 15-20 minutes. The real test of doneness is less about the clock than it is about how they look. Don’t be afraid to cook them longer if you want them a bit crunchier and don’t worry if they brown on the edges; that caramelization adds great flavor. Remove from oven, salt again to taste (immediately) and let rest for 5 minutes before serving.

SERVINGS: VARIES (ABOUT 1 POUND OF POTATOES PER SERVING)

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