I made these last night on a whim. I had planned on making baked sweet potatoes to serve with our steak. And then genius struck!
My family loves sweet potato fries. We order them over regular fries every time. Not only for the health benefits but also because they just taste so frekin’ good!
Since we love them so much, I have been making sweet potato fries for years. Ever since I was in college. I usually make a sweet version with cinnamon and granulated honey, but I’ve never been able to get them crispy. They pretty much always end up soft and flimsy. So, when I saw a tip for making crisp baked french fires, I figured I could try the same trick on sweet potatoes.
this little trick will give you crispy oven-baked fries
Low and behold, it worked! The fries turned out crispy on the outside and tender on the inside, perfect. And the addition of rosemary and flaked sea salt just pushes these fries over the top. They are crazy good! I mean C.R.A.Z.Y.
serve with stake and massaged kale salad
Crispy Oven-Baked Rosemary Sweet Potato Fries
- 1/4 cup salt
- 5-6 sweet orange sweet potatoes (technically called yams)
- 1/4 cup olive oil, separated
- 1 tablespoon dried rosemary, crushed
- flaked sea salt
Fill a large bowl with cold water and 1/4 cup salt. Stir until salt is dissolved. Cut the sweet potatoes into 1/3 inch strips. (Leave the peel on, its good for you!) Add some ice to the bowl or stick it in the fridge for about 20 minutes.
When you are ready to cook the fries, preheat the oven to 400 F. Spread about 1 tablespoon of olive oil all over two rimmed cookie sheets. Drain sweet potato strips and pat dry. Transfer to a large bowl (just wipe out and use the same bowl they were soaking in.)
Toss the sweet potato strips with the remaining olive oil, rosemary and sea salt. Spread out the strips on the oiled cookie sheets, its OK if they overlap.
Bake the fries in a 400 F oven for 45-50 minutes, rotating the pans and flipping the fries about 30 minutes into the cooking time. The fries should be soft on the inside and crispy on the outside. Serve hot.