Tuesday, July 29, 2014

Paleo Sweet Potato Fries

I'll be honest; I never really liked sweet potato fries at restaurants. They were always a bit chalky on the outside and limp. However, since I began following a paleo approach to eating, I discovered an appreciation for sweet potatoes and determined to find a method for preparing the starchy tuber that would yield a sweet, crisp, caramelized fry, but, well, without frying. 

After a significant amount of trial and error, I've found the secret to the best, no seriously, the absolute best sweet potato fries I've ever had. The secret lies in the technique--slice them thinly, toss in oil on the pan, and then salt. Cook undisturbed until browned on the bottom and allow to cool for about 5 minutes before serving. 

serves 2 to 4 

2 large sweet potatoes, peeled
2 to 4 tablespoons olive oil
1/4 teaspoon sea salt
  1. Preheat the oven to 375F. 
  2. Use a mandoline or a sharp chef's knife to slice the potatoes into 1/2-inch thick spears. 
  3. Place them onto a rimmed baking sheet.
  4. Drizzle with olive oil and toss to coat thoroughly. 
  5. Sprinkle with sea salt. 
  6. Bake for 35 to 45 minutes, or until the bottoms are brown and caramelized and the tops have shrunk somewhat. 
  7. Season to taste with salt.
  8. Serve with homemade aioli or ketchup. 

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