Oven-roasted sweet potato fries
The secret to the success of oven fries (whether sweet potato or regular) is to roast them in one layer on a baking sheet. If overlapped, they won't crisp up properly, as they'll steam instead. These fries are great with a hefty burger, clubhouse sandwich or baked ham.
Makes 8 servings
- 10 sweet potatoes
- 1⁄2 cup (125 mL) olive oil
- 2 tbsp. (30 mL) chopped fresh thyme (or 1 tbsp./15 mL dried thyme)
- 11⁄2 tsp. (7 mL) each of salt and freshly ground pepper
- 1⁄2 tsp. (2 mL) barbecue seasoning or steak spice (if it contains salt, reduce
- the amount of salt, above, by half)
- 1⁄4 cup (60 mL) olive oil
- 3 tbsp. (45 mL) chopped fresh chives
Preheat oven to 475°F (240°C). Peel sweet potatoes, then cut in half widthwise. Cut halves into slices about 1⁄4 inch (5 mm) thick. Transfer slices to a large bowl as you work.
Add 1⁄2 cup (125 mL) olive oil, thyme, salt, pepper and barbecue seasoning or steak spice. Using your hands, toss slices together with other ingredients.
Spray two (or more, if needed) baking sheets with non-stick cooking spray. Place slices in a single layer on sheets and bake for 8 to 10 minutes. (Keep the bowl as is to use later.) Use tongs to turn slices over; continue to bake until slices are crisp but cooked through, another 7 to 8 minutes.
When sweet potatoes are ready, remove from oven and transfer back to seasoning bowl. Pour remaining olive oil over slices; use tongs to toss potatoes with oil. Add chives and toss again. Serve immediately.