The sweet potato is rich in fiber and beta-carotene/ vitamin A, and contains B5, B6, manganese and potassium. When baked, the sweet potato also includes vitamin C. When you’re going to reach for a carb, the sweet potato provides the nutritious factor.
For me, for the sweet potato to satisfy the french fry craving, it’s got to be flavorful and crispy!
I buy a batch of sweet potatoes and I sharpen up my chef’s knife, pull out my cutting board, roll up my sleeves and get to chopping. I like to chop them all up into little fries at once… leave the skins on for an additional nutritious punch, lay them on a paper towel, and toss them into big ‘ol ziplock bags to throw in the freezer.
This way when I need two hand fulls for a batch of fries, they’re ready.
Chopping for me is the biggest hassle, but here’s a lesson I learned the hard way. Prepping sweet potatoes are a lot less effort with a high quality super sharp knife. No more aching wrist, a well sharpened knife should slice through a sweet potato like whipped cream.
Now, I grew up eating delicious deep fried french fries, and I’ll share Mama Karedis famous recipe at some point… but I needed a method for use in my home kitchen on a baking sheet and the oven to produce the crispy exterior I loved, without the guilt.
My husband and I have worked on the timing of this recipe for a while, and I’m sure we will keep playing. He uses a mix of minutes on bake and tops it off with a few minutes on the top shelf under the broiler. I’ve found the same results with one step, second shelf broiler, 25 minutes from frozen to toasted exterior with a soft inside. Yum.
Crispy Oregano Garlic Sweet Potato Fries
Prep Time 15 minutes; Cook Time 25 minutes; Total Time 40 minutes
- 1 sweet potato, sliced into fries
- pinch fresh dried crushed oregano
- 2 tablespoons Kalamata olive oil
- pinch pink Himalayan sea salt
- 2 cloves garlic
- Turn on your oven broiler.
- On a baking sheet, toss your fresh cut or frozen sweet potato fries. Don’t crowd the fries, they need personal space.
- Sprinkle olive oil, oregano, salt, and press the garlic cloves over. Use tongs, toss around the fries to share the flavors and spread them out.
- Broil on the bottom shelf of your oven for 25 minutes. Check on them half way through and toss them around a bit to ensure they’re not sticking. You’ll start to smell the aroma of the sweet edges caramelizing and crisping. Trust me, let them finish their time, what you sacrifice in one small burnt fry or charred pressed garlic, you gain in a batch of crispy deliciousness.
- If you’re not starting with frozen potatoes, you may need to leave them in longer, I always feel the raw unfrozen potato takes longer. Perhaps something about the process of freezing assists in breaking the molecules, I’ll have to ask a scientist.
Yield 2 servings