I have always considered myself to be overprotective of my fries. I still recall being slighted by my best friend in eighth grade when he took a handful of McDonald’s french fries off my tray without asking. Even now, while most of my “fry” consumption is of the home-roasted variety, this crispy and starchy combination takes me back to a place of comfort. I have learned to be a little more generous, as well, which is helpful because I know kids who can eat these by the dozen. Okay, young daughter, you can have ONE.
2 large sweet potatoes
1 tablespoon extra-virgin olive oil
One large pinch of kosher salt
A few grinds of black pepper
Preheat the oven to 425 degrees.
Peel the sweet potatoes and cut them into wedges. Usually six to eight wedges per sweet potato makes for a good fry depending on the size of the potato.
Spread out on a large sheet pan, drizzle with the olive oil, salt, and pepper and toss to combine.
Roast for about 12 minutes on the middle rack, then use a spatula to toss them around a little bit. Continue to roast for another 10 to 12 minutes or until the sweet potatoes are deeply browned on the edges and tender when pierced with a fork or knife.
You can experiment with different seasonings to fit your taste and your meal. Consider the following:
toss with an additional 1 teaspoon ground cumin, ½ teaspoon ground coriander, and ¼ teaspoon cayenne pepper before going in the oven
toss with an additional 1 teaspoon Herbs de Provence or a mix of dried thyme and dried basil before going in the oven
toss with an additional 1 tablespoon minced fresh rosemary before going in the oven
add whole, peel-on garlic cloves to the roast and you end up with sticky sweet packets of garlicky goodness afterwards
toss with 1 teaspoon finely minced garlic or garlic paste after the potatoes come out of the oven