SWEET POTATO FRIES
Sweet potatoes aren’t technically a potato, but they still make irresistible fries. Recipe from Starters, Salads, and Sexy Sides by Caren McSherry, published by Appetite by Random House ($24.95).
6 large sweet potatoes
■
½ cup (125 mL) olive oil
■
2 Tbsp (30 mL) grey salt or
■ Maldon salt
Freshly ground pepper to taste
■ Chipotle mayo or spicy ketchup,
■ for dipping
1. Preheat oven to 400°F (200°C).
2. Peel the sweet potatoes and trim any blemishes. If you like the skin, keep it on; just wash the potatoes well.
3. Cut the potatoes into matchstick pieces, about ¼- to ½-inch thick (about 1 cm) to suit your preference. The thinner they are, the crispier they will be. Place the sticks in a large bowl and pour the oil over top. Use your hands to toss, ensuring all surfaces are glistening with oil.
4. Lay the fries on a parchmentlined cookie sheet in a single layer (this will encourage even browning). Sprinkle with salt and roast in the oven for about 30 minutes, depending on size; the thinner they are, the quicker they will cook. Turn them every 10 minutes, moving the fries on the outside edge to the middle so they all cook evenly.
5. Season with freshly ground pepper and serve hot with chipotle mayo or spicy ketchup. Serves 4 to 6