Sep 04 2007
Rosemary Sweet Potato Fries
These delicious fries are sure to be a hit with your family and friends. Since they are baked rather than fried, they are more healthy too!
2 large sweet potatoes – orange or white
olive oil
1 tsp kosher salt
1 Tbsp. grated parmesean cheese
3 Tbsp. minced fresh rosemary
Peel & juliene the sweet potatoes. If you aren’t using them right away, place them in a bowl of cold water.
Preheat oven to 400 F. Line a baking sheet with aluminum foil or parchment paper.
In a bowl, drizzle potatoes with olive oil – enough to cover them. In a smaller bowl, combine salt, parmesean and rosemary. Sprinkle the seasonings over the potatoes and mix with your hands. Lay the potatoes out on the baking sheet with space around each of them so they will crisp up nicely.
Bake the fries in the over 5-7 minutes per side – flipping them halfway through baking. Watch them closely to make sure they don’t burn.
Remove and serve immedietly with Garlic-Chive Aioli or ketchup.
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Update!
We made these for a BBQ on Memorial Day, and I used rosemary and spicy oregano instead of parmesan, and used a mixture of sweet potatoes, yams and russet potatoes – they were fabulous!
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