Sweet Potato Fries with Rosemary and Sage [RECIPE]
March 8, 2015 2 Comments
Sweet potato fries are a must-have side for certain dishes, and even though we limit the amount of starch we consume, we still enjoy these on our monthly fish and chips night. They’re sublime when dipped in some homemade harissa, aïoli, or pesto. This recipe is also delicious if you’re serving them with a roast because you can season all the other veggies with the same herbs.
Ingredients
- 4 Tablespoons coconut oil, melted, plus more for the baking sheet
- 1 3/4 pounds (800 g) sweet potatoes, peeled and cut into 1/4-inch (6 mm) slices, then cut into 1/4-inch (6 mm) strips
- 3 springs rosemary, coarsely chopped
- 10 fresh sage leaves, coarsely chopped
- Chipotle aïoli, for serving
Directions
- Preheat the oven to 400°F (200°C). Lightly coat a large baking sheet with coconut oil.
- Combine the coconut oil, sweet potatoes, rosemary, sage, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly cracked black pepper in a large bowl. Toss to coat. Spread the fries on the baking sheet in a single layer so they are not touching one another.
- Bake for 10 minutes. Turn the fries over. Continue baking for about 5 minutes more, until the fries are tender and lightly browned. Serve right away with the chipotle aïoli.
Yield: 4 – 6 servings
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THE PALEO CHEF
By Pete Evans
224 pp. Ten Speed Press. $24.99.
Oh, how I love this – both the recipe and the wonderful photo! I like to experiment frying other things than *regular* potatoes, having a crush on parsnip chips lately. your sweet potato fries seem like the very best, very next thing to do. Beautiful!
Definitely hope you enjoy them Sabine. Your parsnip chips sound delightful too!