Oven-Baked Sweet Potato Fries
THE DIPPING SAUCE
apple cider vinegar
sweet potato, about 1 pound
black pepper, freshly ground, to taste
olive oil, extra virgin
parmesan cheese, freshly grated
1Add all the ingredients together for the dipping sauce, and reserve.
2Grate the Parmesan cheese and reserve.
4Chef’s Note: I like to peel my potatoes when I make fries; however, if you like the skin, you don’t have to peel.
5Place a rack in the lower position, and preheat the oven to 450f (230c).
6Cut the potato into 1/4-inch matchsticks.
7Add the salt, pepper, and olive oil to a large bowl, add the potatoes, and toss until they are thoroughly coated.
8Chef’s Tip: At this point get creative… For example, I add a bit of cumin and cayenne to the mix. What kind of spices do you like?
9Chef’s Note: Before adding the potatoes, make sure that they are completely dry. If they are damp, the olive oil and spices will not stick properly, and you’ll wind up with soggy fries.
10Place the fries on a baking sheet using a cooling rack to raise them off the baking sheet.
11Chef’s Note: The cooling rack is not necessary; however, it helps in the crisping of the fries.
12Place in the preheated oven and bake for 30 to 40 minutes, or until crispy, and beginning to brown.
13Remove from the oven, and then toss in the parmesan cheese.
14Serve hot with the dipping sauce… Enjoy.
15Keep the faith, and keep cooking.