I’ve always been a huge fan of The Counter‘s infamous “half-and-half” fry option. For those unfamiliar with the delicious side, indecisive patrons are wrangled into not deciding between regular and sweet potato fries – instead delivered to their table a tantalizing white plate half covered in each type of fry.
That being said, when push comes to shove and I encounter a regular menu that forces my indecisive brain to choose between regular and sweet potato fries, I’ve often leaned towards the latter. Influenced slightly by the array of Instagrammers that tout their half-open sweet potatoes as a delicious and nutritious breakfast dish, as well as the occasional SoulCycle instructor that has described eating one for a more Vitamin-filled starch option.
They’re not wrong. Sweet potatoes, though arguably nutritionally almost identical to regular potatoes in their macros, do provide additional nutritional value in the form of Vitamin A, Vitamin K and fiber. More importantly to someone taking photos of their edible creations, they’re orange.
I recently explored making sweet potato fries on my own and was quite pleased with the results. These were oven-baked, soft and had a kick with the paprika. I highly recommend.
- 2-4 sweet potatoes (depending on size)
- 1/2 tsp garlic powder
- 1 tsp dried parsley
- 1 tbsp white vinegar
- 1/2 tsp smoked paprika
- 1 1/2 tbsp olive oil
- salt and pepper
- 1-2 tbsp parmesan cheese to garnish
Preheat the oven at 400 F.
Wash the sweet potatoes thoroughly. Dry and cut them into evenly sized wedges. (Peeling the potatoes is optional.)
In a large mixing bowl add 1 tbsp oil, vinegar, garlic powder, dried parsley and paprika and mix.
In a larger bowl, mix the sweet potato sticks, salt and pepper. Then add the oil and vinegar mixture. Coat the wedges evenly.
Prepare a baking sheet by coating with spray oil. Spread the sweet potato sticks onto the pan. Ensure each stick is touching the pan and not overlapping.
Bake fries for 15 min. and then flip the fries. Bake for 10 min. Again flip, turn the oven on to the highest heat setting (mine is 500 F) and bake for another 10 min to get those little brown and crispy edges.
- Serve with ketchup, mustard, guacamole, aioli or whatever your favorite dip is! The more dips, the more of a sweet potato party.