Sweet Frites with Garlic and Sea Salt
These crisp sweet-potato oven fries are delicious served alongside grilled steaks or roast pork. Use the orange-fleshed sweet potatoes sometimes labeled garnet yams or jewel yams, and choose organic ones if possible since they are not peeled for this recipe.
- 2 lb. orange-fleshed sweet potatoes
- 2 Tbs. olive oil
- 1/4 tsp. coarse sea salt, plus more, to taste
- 3 Tbs. grated Parmigiano-Reggiano cheese
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 garlic clove, minced
Preheat an oven to 450°F.
Rinse and dry the sweet potatoes. Cut the potatoes lengthwise, without peeling them, into slices 1/2 inch thick, then cut each slice into batons about 1/4 inch wide and 3 inches long.
Arrange the potatoes in a single layer on a large rimmed baking sheet, and toss with the olive oil and the 1/4 tsp. salt. Roast, stirring with a spatula halfway through the baking time, until the potatoes are tender and browned on the edges, 20 to 25 minutes.
In a large bowl, stir together the cheese, parsley and garlic. Add the warm oven fries and stir gently to coat. Season with salt and serve immediately. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).