By Dane Feldman
Photo by Dane Feldman.
I’ve had a theory for quite some time now that most children go through a phase of unmitigated love for French fries. I, however, didn’t go through this phase until my sophomore year of college (and promptly gained 5 pounds). Since the dawn of my French fry era, I’ve been borderline obsessed with finding better alternatives to the potato without losing my sense of indulgence. Though I am throwing these in an oven, lo and behold — the sweet potato “fry.”
What you’ll need:
1 sweet potato per person
Wash the potatoes and let them air dry. Once they are dry, slice them vertically into thin strips, leaving the skin on. Spread out the potatoes on a cookie sheet and generously drizzle olive oil over the strips. Sprinkle a generous amount of thyme and rosemary as well as a conservative amount of chili powder.
Bake at 425 degrees for about 35 minutes or until brown and crispy. Be sure to flip the potatoes at least once.
What I enjoy most about these fries is that they taste like standard sweet potato fries, but lack the added fat and calories because they are baked. I served these with the chicken vegetable burgers I made Sunday for Father’s Day. It’s a great pairing!