After our mountain bike ride on Sunday, Chris and I decided to stop into a local restaurant and get a bite to eat. Instead of getting a full meal, we decided to split a fried green bean and sweet potato fries appetizer.
I couldn’t get enough of the sweet potato fries. So much so that I decided to make my own, slightly healthier version, when we got home. We only had one sweet potato, but our CSA had given us several small potatoes last week, so I made a mixture of sweet potato and regular oven fries.
- Potatoes (Sweet, regular, or whatever you like!)
- Olive oil spray
- Salt and pepper to taste
- Pre-heat oven to 440 degrees.
- Wash and thoroughly dry the potatoes. (Damp potatoes will lead to soggy fries!)
- Cut off the tips of the sweet potatoes if they are really pointy, they will just turn into the burned crunchy ends of fries. Well, unless you like that of course.
- Slice potatoes into sticks about 1/2″ thick.
- Spray a baking sheet with olive oil spray.
- Dump potatoes onto the baking sheet, then sprinkle on some salt and pepper – as much as you think you’d like.
- Mix the potatoes around on the baking sheet to get them coated in olive oil, spraying with additional olive oil as needed.
- When the potatoes are sufficiently coated, spread them out in a flat layer on the baking sheet.
- Bake the potatoes for 15 minutes, then flip them and cook until they reach your desired crispiness. That was another 15 minutes for me. It will vary based on how thick you cut the fries and how much olive oil you use.
Servings ~ Depends on how many potatoes you use. I use one potato per person as a rule of thumb, just like I would if I was baking them.
Calories ~ This depends heavily on how much olive oil you use.