Everywhere is sunny and beautiful today. Everywhere, except for my house which is engulfed in a huge fog bank. All through work I envisioned making another quick salad with my leftover citrus vinaigrette from yesterday but it was wayyy too cold at my house for a salad. Enter sweet potato fries. I baked them in olive oil, dusted them with panko (instead of breadcrumbs), and kept the skin on for added nutritional value. Twenty-five minutes and 3 sweet potatoes later, my friend and I were enjoying a yummy and decently healthy lunch.
BEST FOR– a quick and filling warm lunch or snack (and the privilege of saying you ate fries for lunch without feeling guilty)!
MUSICAL PAIRING– “She Moves in Her Own Way” by the Kooks
3 medium sweet potatoes (or roughly 1 potato per person)
4 tbs. panko (or cornmeal or polenta)
2 tbs. olive oil
2 large sprigs of rosemary, take off the vine and chopped
Salt + pepper
Preheat oven to 450 degrees. Cut sweet potatoes in quarters. Then slice each quarter in half and cut them into matchsticks. My pictures can explain this much better than that jumble of words.
Put sweet potatoes in a large plastic bag. Pour in the olive oil, panko, and rosemary. Shake vigorously until evenly coated.
Place sweet potatoes on a baking sheet. I lined mined with parchment paper to make clean up easier. Mist with a little more olive oil (if you don’t have a mister you can drizzle a half tablespoon). Salt and pepper.
Put in oven for 10-15 minutes. Take out, flip and put back in for a final 10. Enjoy!