Easy Sweet Potato Fries (Gluten-Free & Paleo)
Despite what we all may think, recreating something as “simple” as sweet potato fries, is not so simple.
Until my “Easy Sweet Potato Fries” recipe came along of course.
We’ve all been there: mushy, floppy, pan-stuck, half-burnt fries. It sucks. Let’s not make those anymore. Lets make “Easy Sweet Potato Fries” instead.
By following these 3 simple steps, your fries will loose the limp, hold their shape and will be ready to take on the thickest of dips!
Try serving them with Tahini Herb Pesto for a real taste treat.
3 Steps to create easy, sweet potato fries:
1.SKIN ON & SPACE: After you’ve scrubbed the potatoes, leave the skin on and cut them into wedges. Space each fry 1 cm apart. And, the skin is chockfull of fiber and potassium.
2.HIGH HEAT: Baking at 450 F crisps up the outside layer fast, creating a crunchy outside and a softer centre. The crunchy outside layer will also help avoid sticking.
3.FORCE: To flip and/or serve, use a metal spatula to scrape the fries off the pan using a little bit of force. This method will peel them off the pan with no time to stick. (You know, kinda like the bandaid analogy…that’s gross actually, forget I said that).
Follow these 3 Steps to create easy, sweet potato fries:
STEP 1. SKIN ON & SPACE: After you’ve scrubbed the potatoes, leave the skin on and cut them into wedges. Space each fry 1 cm apart.
STEP 2. HIGH HEAT: Baking at 450 F crisps up the outside layer fast, creating a crunchy outside and a softer centre. The crunchy outside layer will also help avoid sticking.
STEP 3. FORCE: Using a metal spatula, scrape the fries with a little bit of force. This method will peel them off the pan with no time to stick.
Easy Sweet Potato Fries (Gluten-Free & Paleo)
THIS RECIPE IS GLUTEN-FREE & PALEO.
- 4 medium, sweet potatoes
- 4 tsp avocado oil (or olive oil)
- 1 tsp salt
- 1/2 tsp cracked black pepper
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Pre-heat oven to 450 F.
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Scrub potatoes. Cut off both tips of each potato. Cut each potato in half lengthwise. With your knife on an angle lengthwise, cut 1 cm wide wedges out of each potato half.
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Toss potato wedges in oil, salt and pepper until evenly coated.
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Place the fries on baking sheet. IMPORTANT: Allow for approximately 1cm of space between each fry on the baking sheet. Overcrowding the pan will produce soggy fries. Yuck! This might mean you'll need to bake the fries in two batches.
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Place the pan on the middle oven rack. Bake for 15 minutes. Remove from oven.
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Wearing an oven mitt, hold the pan in place. With your other hand, use a metal spatula to forcefully scrape the fries to one end of the pan ensuring they do not stick. With tongs, rearrange the fries so the golden baked side is now facing up. Space fries 1 cm apart. Return pan to oven.
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Bake for an additional 10 minutes. Remove from oven. Wearing an oven mitt, hold the pan in place. With your other hand, use a metal spatula to forcefully scrape the fries to one end of the pan ensuring they do not stick.
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Serve with Tahini Herb Pesto. ENJOY!
Need more gluten-free & paleo recipe inspiration?
Check out these drool-worthy recipes featured in the Meat & Seafood Edition of my Paleo E-Cookbook Series.
I promise, you’ll love it!
CLICK HERE TO READ MORE
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