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Sweet Potato Fries with Garlic and Herbs

Anyone who likes classic French fries is guaranteed to like these cheese-and-herb-dusted sweet potato fries. They are roasted rather than deep-fried, which makes them healthier without sacrificing flavor. Leaving the peel on adds more taste and texture to the dish and also retains more nutrients.

Ingredients:

  • 2 lb. (1 kg) 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

Directions:

Preheat an oven to 450°F (230°C).

Rinse and dry the sweet potatoes. Cut the unpeeled potatoes lengthwise into slices 1/2 inch (12 mm) thick, and then cut each slice into batons about 1/4 inch (6 mm) wide and 3 inches (7.5 cm) long.

Place the potatoes on a baking sheet. Drizzle with the olive oil, sprinkle with the 1/4 tsp. salt and toss to coat. Spread the potatoes out evenly. Roast, stirring with a spatula halfway through, 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 fries and stir gently to coat. Season with salt and serve immediately. Serves 4.

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).