Diane Hopson's StoryWhen I feel fall in the air, I start craving sweet potatoes, collards and pork. Usually the sweet potatoes are baked but today I tried oven roasted fries to go with a boston butt roast. The spices paired with the potatoes were just right for a nice sweet n salty fall side dish. Actually, I think these fries would be good any time!
Inspried by "Gimme Some Oven" blog and our own JAP member and friend Bonnie Dare and her wonderful "Best Oven Baked Fries". I can never get enough of Bonnie's fries!
sweet potatoes, washed and dried
olive oil, extra virgin
parmesan cheese, grated
smoked paprika (more if you like)
ground black pepper
1Preheat oven to 450 degrees.
2Cut potatoes into 1/4″ thin strips, or to desired thickness. NOTE: you can peel or not peel the potatoes. Soak potatoes in ice water for 30 minutes. Drain and blot dry with paper towels.
3Combine the dry ingredients in a ziploc bag. Add potatoes to bag; drizzle oil over potatoes. Seal bag and shake to coat potatoes with seasoning.
4Spread the potatoes evenly on a baking sheet prepared with parchment paper. Don't overcrowd the sheet, or have multiple layers of fries.
5Place in oven and bake 20-25 minutes. (May take more or less time, depending on the size of the fries.) Remove once the edges slightly begin to brown and fries begin to crisp.
6For an excellent white potatoe oven fry, check out Bonnie Dare's BEST OVEN BAKED FRIES AND POTATO WEDGES