These aren't actually fried but baked and yet they are everything that you just love about fries - only healthier and without the side of guilt. Freshly baked with a sprinkle of salt clinging to their still hot sides you won't be able to restrain yourself.
Because the idea of peeling and slicing potatoes for a large family is about as exciting to me as watching paint dry, my first attempt at this recipe was with a bag of McCains.
Bad news bears.
Although I used a lot of oil and didn't overcrowd the pan they stuck to the foil so badly that I had to scrape them off, leaving behind a charred mess. The end results were limp, soggy fries that were burnt on the outside and undercooked on the inside.
As if that wasn't bad enough, I read the ingredients. It's second nature when you have a child with a food intolerance to do so even when the food is naturally gluten free. Once it has been processed chances are there will be additives and in this case there seemed to more stuff in there than the actual potatoes.
Sweet Potatoes, Canola Oil, Sugar, Potato Starch - Modified Contains Less Than 2% or Less of Annatto (color), Corn Starch - Modified, Dehydrated Sweet Potatoes, Dextrin [see above], Extract of Paprika (color), Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Malt Powder, Malted Barley, Wheat Flour, Dextrose, Maltodextrin, Medium Chain Triglyceride, Molasses, Natural Flavor, Rice Flour, Salt, Sodium Acid Polyphosphate [see above] Added to Maintain Natural Color, Xanthum Gum.
The highlighted ingredients make this food off limits if you are gluten intolerant. Luckily I found local frozen sweet potatoes that contained just one ingredient - sweet potatoes.
West Indian sweet potatoes have a somewhat different flavour than their almost day-glo orange American counterparts. The two most popular varieties aren't orange but yellow and a soft creamy white. Compared to the McCains, the local brand of frozen sweet potatoes produced a superior 'fry' that was lovely and crisp on the outside despite being baked in the oven as opposed to being fried. By themselves these are a lovely snack or they can be served as a side to a main meal.
2 large sweet potatoes, peeled and cut into fat chips
2 tbsp Taliani extra virgin olive oil with Lemon
2 tbsp sesame seeds
* coarse salt
1. Preheat the oven to 390°F
2. Toss the sweet potatoes in the oil, sesame seeds and salt and roast in the oven for about 15 minutes, until tender within and crisp outside.
Yield: one generous serving