Yukon and Sweet Potato Herbed Fries
There is something about fries. The finger food deliciousness of a french fry is undeniable. But never in my right mind would I stand over a fryer. Mostly because I will not fuss. The oil , the smell and the standing there. No thanks. Oh yeah, and deep-fried foods. There is a rumor they are not so good for you. But aside from that who has the time?? Plus let me tell you a secret- if all you did is was slice, oil and salt your potatoes, then put them on a baking sheet and bake, they would be delicious. And for sweet potato fries? Just spray and salt! You don't need anything really for a delicious baked treat.
That's not to say that I don't enjoy flavoring things up a bit. Here is a recipe for some herbed fries. Keep in mind that you can get creative with the flavors. Feel free to use what you have on hand. Have a nice seasoning bottle of some cajun spice? Go for it. This is really a guide on how to bake your potato fries. Let me know what version you create and share on Instagram!
Yukon and Sweet Potato Herbed Fries
Yield: 2 full sheet trays of fries
Ingredients:
6 sweet potatoes, cleaned
7 large Yukon potatoes, cleaned
4 tablespoons extra virgin olive oil
Oil spray
2 teaspoons fresh rosemary, chopped small
2 teaspoons fresh thyme, chopped small
1 teaspoon Salt
1 teaspoon Garlic powder
½ teaspoon black pepper
Directions:
Preheat your oven to 400 degrees (375 convection).
Take two large baking sheet trays and spray them with oil spray. Slice your potatoes in long slices (skin on) about 1 inch wide, and place the two types of potatoes on the two separate sheet trays. Drizzle each sheet of potatoes with 2 tablespoons of the olive oil. Then sprinkle each with ½ teaspoon salt, ½ teaspoon of garlic powder, ¼ teaspoon black pepper, 1 teaspoon of rosemary and 1 teaspoon of thyme. With a gloved hand mix the oil and seasoning around so that each piece of potato has a coating.
Bake your fries uncovered for about 45 minutes. The tops should begin to turn golden and crispy.
Plan ahead:
The potatoes are best when made the day of serving, but your herbs can be chopped beforehand. If you are desperate, you can make the sweet potatoes the day before and re-warm uncovered for 20 minutes on 350 degrees.
