crispy sweet potato fries

I live in Manhattan's Chinatown, where the streets are lined with produce stands. Japanese sweet potatoes were one of my first Chinatown purchases, and I've been addicted ever since. Firmer in texture and nuttier in taste than American sweet potatoes, the Japanese variety is reddish brown on the outside and yellowish white on the inside. I always keep a few in my pantry for cheap, easy, and filling meals. Tip: potatoes keep best in a dark spot at room temperature.

Each decent sized potato serves 1 person if it's a meal, 2 if it's a snack.

ingredients:

1 Japanese sweet potato (any large potato works)

1 tbs spice + 1/4 c dip of choice

spice + dip pairings

za'atar + Zesty Z

Trader Joe's chili lime + salsa

dried basil + pesto

garlic powder, dried oregano + tomato sauce

sea salt + miso, tahini, & lime

cinnamon + nut butter

prep:

1. preheat oven to 400F (anything over 400 & my smoke detector goes off, but you can do 425 to speed it up, 450 if you really can't wait)

2. scrub the potato, leaving the skin on because that's where a lot of the good stuff lives

3. slice into thin strips - the skinnier, the crispier

4. toss with 1 tbs spice of choice (you can add cooking spray or oil if your spices aren't sticking)

5. line a baking sheet with a silicone mat (clutch for crispy yet easy to remove fries)

6. arrange potato strips on the mat, leaving space between them (if they touch, they will steam rather than crisp)

7. bake for 20 minutes, then stir

8. continue to bake for 15-20 more minutes

9. let cool slightly before dipping

#sweetpotatoes #fries