Monday, February 21, 2011

256. Baked Sweet Potato Fries, Fancy

It is amazing what our minds remember, like the first time I saw someone eating fries with ketchup. I must have been about twelve years old and had never seen anyone combine those two foods before. The next time I had fries I explored the pairing and not only loved it, but have almost always eaten fries with ketchup since then.

That ketchup incident taught me the world of food, people are always trying out new is an evolution that almost moves at the speed of light. Even the simple French fry has evolved as more kinds of vegetables have been turned into this tasty side dish...which, now, sometimes relates more to the shape of the cut food than the cooking procedure.

The first time I tasted  baked sweet potato fries, I loved them. They had a wonderful flavor and, because of how they were prepared, lacked the grease of typical fried potatoes. Sweet potato fries are satisfying to eat, easy to make and are attractive enough to accompany a gourmet meal.

Baked Sweet Potato Fries

1 medium sweet potato per person
1 TCanola oil per potato
Pepper blend

Preheat oven to 450 degrees.

Peel sweet potato. Carefully cut a half-inch slice off one side. Stand potato on cut side. Cut vertical 1/2 inch slices. Turn slices on sides and cut into desired sized fries. Place fries in a plastic bag. Add oil and toss until all pieces are coated. Open bag and sprinkle with pepper blend seasoning or other seasoning of choice. Close top of bag and shake well. Place potatoes on a baking sheet. Keep fries from touching each other. Bake for 7 minutes, turn fries and continue baking for 8 minutes more or until fries are tender. Remove and sprinkle with a little salt if desired. Serve immediately.

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