Sweet Frites with Garlic and Sea Salt

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 500ms
  • bvseo-msg: Execution timed out, exceeded 500ms;

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).

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 48ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;