The Baked Sweet Potato Fry Experiment
One of my favorite semi-quick snacks when I’m meandering through a good day off is a pile of baked sweet potato fries, fresh from the oven. I’ve mentioned them before, with a kind of southwestern flavor to them, but I come to you today with a proposal. Sweet potato fries, I propose, make a fantastic canvas for playing with all SORTS of flavors.
Let’s try this one out.
You’ll need a potato or two…
…and the entire contents of your spice cabinet.
Slice your potatoes into fries. The more uniform you can get the thickness the better; it makes it easier to keep things from burning.
If you’re looking for a change of pace, you can slice them into chips too; you’re just going to have to watch real closely when you bake them, and lower the baking time significantly, to make sure they don’t burn.
Pull out some bowls and some oil, and begin sorting your spices. I settled on three combinations:
Something with curry, for curry is amazing.
And something inching towards my favorite chip flavor, Sour Cream and Onion. Hey everyone, what’s on sour cream and onion chips? Because yum.
Mix your spices and your oil in their respective bowls, divide up your proto-fries, and toss to coat.
Lay it out on a cookie tray and you’ve got this:
Get your oven to 400:
And go! 15 minutes, remove from the oven and toss, then 10 more minutes. Don’t be like me and burn them. That’s not tasty no matter the spices.
Then eat! So very tasty. I really liked the curry combo this go-round.
If you stumble across any mind-blowing spice combos in your experiments, please let me know!