Sunday, August 26, 2012

Sweet Potato Fries (Baked)

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I ain't Southern. We've talked about this. It's pretty old news. In fact, I'm going back to the homeland (California) this weekend! I'm going to walk my dog, my mom's going to braid my hair, and my dad's going to take me to Rodeo Drive and buy me diamonds.

Which of those two things are true? Actually, only the middle one is true. Max walks me.


I wuv him.

Anyway, I finally broke down and made sweet potato fries. I was completely against this new fad-fries are not supposed to be sweet. They are supposed to be salty, deep fried, and dipped in highly-processed ketchup. God bless 'merica.

Regardless, Tim has always been a big fan. And if you haven't noticed, I haven't been around much. That's because I haven't been cooking much, and poor Tim has been begging me for a decent meal.

And this is it.

Ingredients (serves 2):
  • 2 large sweet potatoes, peeled
  • Olive oil
  • Fresh sea salt
  • Fresh ground pepper
  • Garlic salt
  • Corn starch
Directions:
  • Cut off both ends of both potatoes (the pointier part).
  • Cut into fry-shaped cubes. I didn't do steak fries, but used the typical fast food fry shape as my example. But really, no one cares that much what they look like.
  • Soak in ice cold water for a few hours. This helps release the starch, and gives your fries a better chance of being crispy.
  • After soaking, preheat oven to 450 degrees.
  • In a large bag, combine sea salt, pepper, garlic salt and corn starch. There's no set measurements for this; just enough to lightly coat the potatoes. I will say, though, that the corn starch is supposed to be the main character.
  • Throw the potatoes in the bag, seal and shake.
  • Place on baking sheet, spacing generously. If they're touching, or if there are too many in one batch, they'll steam and they won't be crispy.
  • Drizzle olive oil over all fries. I put about 1/8 teaspoon (est.) on each fry and then brushed it lightly with a basting brush to ensure it was evenly coated.
  • Baked at 450 for about 20-25 minutes. Try not to open the oven, but keep the oven light on so you can see the fries and keep an eye on them.
  • After the top looks generally crispy, take them out and using a spatula, flip them.
  • Bake for another 15 minutes (or so). Fries should be crispy but not burnt.
I made these with grilled chicken nuggets. Just chop up a chicken breast, season with salt and pepper, and throw them on the George Foreman until cooked thoroughly. Serve with honey mustard.

Love and bein' Southern, y'all,

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