Roasted Sweet-Potato Fries

Everyday Food, December 2004

1 ½ pounds (2-3 medium) sweet potatoes

1 teaspoon ground cumin

1 teaspoon coarse salt

¼ teaspoon ground pepper

1 tablespoon olive oil

Preheat oven to 425F. Scrub sweet potatoes under cold water; pat dry. Halve lengthwise; quarter each half lengthwise.

So each potato ends up in eight pieces. (These are big ol' steak fries.)

On a large rimmed baking sheet, toss sweet potatoes with cumin, salt, ground pepper, and olive oil until coated. Arrange, cut sides down, in a single layer.

Roast, turning potatoes halfway through, until tender and browned, about 30 minutes. 

Make sure they roast evenly! Nothing is worse than a fry that's great on one side and hard as a rock on the other.

Let cool slightly before serving.

Served to complement some of Matt's delicious brisket!

My Rating: 4/5 "Nice stuff! The spice blend is pretty great. I had intended to eat the fries with curry ketchup but the seasoning is interesting enough that you really don't need anything else."