Monday, January 6, 2014

Baked Sweet Potato Fries with Parmesan and Cilantro

As I've grown into my later twenties, I've realized the importance of celebrating the big and the little achievements in life. For instance, something as small as taking an amazing photograph, following a resolution to wake up a little earlier, making the perfect cup of coffee in a french press, or living an entire day without complaining. These little things deserve to be recognized and celebrated.  

Tonight, we are celebrating that I have finally learned how to make a crunchy sweet potato fry without a deep fryer! I have tried many times before, and they have turned out soggy and disappointing. I decided to have another go at the elusive crunchy french fry, and after I did my research the secret is cornstarch and not overcrowding your pan by not letting any of the fries touch in the oven. 

If you live in Roanoke and have not enjoyed sweet potato fries, I highly recommend Blue 5, Wasena City Tap Room, and Three Lil Pigs BBQ in Daleville. 

Baked Sweet Potato French Fries with Parmesan & Cilantro
from Sally's Baking Addiction

Sweet potatoes (1 per person)
2 tsp cornstarch per large potato
1 Tbsp olive oil per large potato
Cayenne pepper and salt
Parmesan cheese, finely grated (optional)
Cilantro, roughly chopped(optional)

Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat, 1 potato per baking sheet.

Wash and peel the potatoes, and cut off the ends. With a sharp knife, cut the potatoes into thin slices about 1/4 inch wide. Place in a ziplock bag and toss with cornstarch. Pour the potatoes into a strainer to get rid of any extra cornstarch. Place potatoes in a large mixing bowl and add the olive oil and seasonings of choice. Line the sweet potatoes on the baking sheet, and do not crowd them or allow two pieces to touch. Bake for 15 minutes. Remove from oven and flip. Place back in oven for 10-15 minutes, and rotate the pan to avoid uneven browning.

Turn the oven off completely and crack the oven door open.  Keep the fries inside as the oven cools down for 15-30 minutes. This step will help the fries get crispier. Top with parmesan and cilantro prior to serving.  

Sriracha Sour Cream Dip 

1 cup reduced fat Sour Cream
2 Tablespoon Sriracha sauce or to taste

Combine, mix well and adjust to spiciness preference.

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