- 2 medium-sized sweet potatoes
- 2 T extra virgin olive oil
- 1/2 t cumin
- 1/2 t oregano
- 1/2 t coriander
- 1 t kosher salt
- 1 t parsley
- fresh ground pepper (about 10 turns of a pepper mill)
Preheat oven to 425 degrees.
Slice the potatoes into even, 1/2 inch peices. It’s important to make them pretty even–otherwise you get a range of not soft to burned fries.
Put the sweet potatoes on a baking sheet and drizzle the olive oil over them. Use your hands to make sure each one is well coated. They should all be glistening. Then sprinkle on all of the herbs and spices and continue to toss until well coated.
Place the fries on the baking sheet. It’s very important that they are not touching, but can place them pretty close together. If you end up needing more than one cookie sheet, try to place them next to each other on one rack to prevent steaming. Place cookie sheet in pre-heated oven and set the timer for 15 minutes. Don’t open the oven door, not even for a peak! Let them do their thing. After 15 minutes take the pan out of the oven and flip the fries. If you try to do it one at a time it will take forever, I take a long spatula and get a bunch at at time. It’s super quick. Just flip, and then make sure they’re spaced out again. Be careful because at this point they’re quite soft. Put the pan in the oven and cook for another 10-15 minutes. Just keep an eye on them. They should be nice and golden brown. Crispy crunchy on the outside, and sweet and soft in the middle.Take them out of the oven and serve immediately. They cool off very quickly so they’re best eaten right away.
Serves about 4–unless you are part of my family, then it only serves about 1 1/2 people. We love our sweet potato fries.