Baked Sweet Potato Fries

ADDITIONAL CONTRIBUTORS Dane Feldman

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
Cookie sheet
Olive oil
Thyme
Rosemary
Chili powder

Directions:
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!

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