These are super easy to make for an easy weeknight dinner side. You likely already have all of the ingredients in your pantry. If you don't keep sweet potatoes in your pantry, you may want to start now. I don't bother peeling the potatoes as I don't mind the peel- I actually like the texture it gives the fries, and I've heard that it's more nutritious as most of the nutrients in root vegetables are located right at the peel.
Note: Sometimes if I'm making a small amount, I just put my cast iron skillet in the oven as it preheats to get it nice and hot and cook the fries on there- it has a great non-stick surface and helps to make the fries nice and crispy. Plus, a quick rinse is all the cleaning it requires. Alternately, using parchment paper also cuts down on clean up work- it's non-stick and keeps your baking sheet clean.
Note: Sometimes if I'm making a small amount, I just put my cast iron skillet in the oven as it preheats to get it nice and hot and cook the fries on there- it has a great non-stick surface and helps to make the fries nice and crispy. Plus, a quick rinse is all the cleaning it requires. Alternately, using parchment paper also cuts down on clean up work- it's non-stick and keeps your baking sheet clean.
- Fries:
- sweet potatoes, washed and sliced longitudinally into ~1/2-3/4 inch fries (or any thickness you prefer as long as they are all roughly the same size)
- olive oil
- salt and pepper
- Garlic Aoili
- Mayonnaise
- minced garlic
- fresh lemon juice
- minced parsley (optional, makes the aoili look really nice!)
- Fries:
- Preheat oven to 450F
- Drizzle the sweet potato fries with olive oil and then sprinkle with salt and pepper
- Place on oiled baking sheet or one lined with parchment paper
- bake for 10-15 min, flipping the fries halfway though
- Garlic Aoili:
- Mix minced garlic and lemon into mayonnaise (1 clove garlic and 2 tsp lemon juice for ~3/4 cup mayo seems to work nicely), adjust to taste
