Baked Sweet Potato Shoestring Fries
serves 2
We bake our shoestring potatoes instead of deep-frying them. But don't worry -- these fries are still crispy and delicious.
Read more about this recipe at Karina's Kitchen.
2 sweet potatoes
Light olive oil or canola oil, as needed
1 teaspoon ground cumin
1 teaspoon thyme
1 teaspoon black pepper
1 pinch red pepper
1 pinch cinnamon
Sea salt
Champagne vinegar
prep: 10 minutes
total: 40 minutes
peeler
bowl
baking sheet
1. Preheat the oven to 450F.
2. Peel the sweet potatoes and cut them into long thin shoestrings. Toss them into a bowl and drizzle with light olive oil, stirring lightly to coat.
3. Season potatoes with cumin, thyme, black pepper, red pepper and cinnamon.
4. Throw them on a baking sheet. Spread evenly in one layer, if possible.
5. Bake in the upper portion of your oven for about 20 to 30 minutes, until they are tender and sizzling and crispy around the edges.
6. Sprinkle generously with sea salt as soon as you take them out of the oven. Serve with a sprinkle of Champagne vinegar (at the table), if desired.
