It’s become well known here that I have a bit of a fry problem.
But when I’m cooking for myself, I try to avoid French fries in a way that I never can when faced with them on a restaurant menu. If I do make them, I do so in the oven. (Though don’t pooh-pooh this recipe, if you’re the deep frying type.)
Baked sweet potato fries are incredibly easy, and they’re the type of fry that you don’t have to feel too bad about eating, if shame were ever the sort of thing that saved me from myself.
Since the Super Bowl is coming up, I wanted to share some healthier versions of big game food. But let’s be honest, this is a year round kind of recipe if fries are your favorite food group.
Gluten-Free Is Me: Baked Sweet Potato Fries with Rosemary
- 1 large sweet potato about 1 pound
- 2 tablespoons olive oil
- 2 tablespoons loosely packed fresh rosemary leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Toss the sweet potatoes in a large mixing bowl with the olive oil, rosemary, salt, and paprika until well incorporated.
- Arrange the sweet potatoes on the baking sheet in an even layer. Bake in the middle of the oven for 20 to 30 minutes, redistributing once during the cooking process, until browned and crispy. Allow to cool slightly - they will get even crisper and firmer as they come to room temperature.
- Serve the fries alongside ketchup, lemon aioli, and perhaps a turkey burger, if you're feeling frisky.