Picklesandcake

Lillie tested. Lillie approved.

Here is an easy way to get your fry fix without the guilt. These delicious sweet potato fries are jam-packed with the “good carbs” and a ridiculous amount of beta-carotene. Check back soon for a recipe for Gordon Biersch inspired Garlic Oven Fries.

garnet sweet potatoes are in season

2-3 large sweet potatoes

Kosher salt

Garlic powder

2 tablespoons extra-virgin olive oil

Preheat oven to 400 degrees. Peel potatoes and cut into fry-shaped wedges. In large bowl, toss sweet potatoes with olive oil. Arrange potatoes in a single layer on rimmed baking sheet. Sprinkle with Kosher salt and garlic powder. Roast in the oven for about 40-50 minutes, turning once or twice. I usually use a spatula to flip and move them around – you want to expose all the sides of the fry to maximize crispness. Keep in mind, the fries towards the outside will cook faster. The last 10 minutes are crucial – keep an eye on them. Taste a few to see if they are ready – go ahead, its ok. There is a fine line between crispy and burnt. Once you make them a few times, you will get into a rhythm. When they are done, throw them in a bowl and toss with an additional pinch of Kosher salt. Eat them immediately. Serve with your favorite colored mayo, ketchup or a ramekin of blackberry balsamic vinegar to dip in.

Click here for the Blackberry Balsamic Vinegar recipe