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Rosemary Garlic Sweet Potato Fries

July 2, 2009

50.   Try 2 new recipes a month (2/33) (more info)

Thursday night dinner this week was American themed in celebration of 4th of July. We grilled hamburgers, watched Talladega Nights and had drinks by the fire. We also filled out forms to get our FOID cards!

We had Rosemary Garlic Sweet Potato Fries with our hamburgers. I found the recipe at Pinch My Salt. They were great! Tara: 8/10 Shane: 4/10 Alex: 7/10 Esther 20/10

sweet potato fries(the picture is from Pinch My Salt because I forgot to take a picture)

(I doubled this for 4 people)

1/2 teaspoon chopped fresh rosemary leaves (I used dried rosemary and halved the amount)
1/2 teaspoon kosher salt
1 small clove of garlic, peeled
2 T. olive oil
2  medium sweet potatoes

1. Preheat oven to 425 degrees.
2. Using a mortar and pestle, mash together the garlic, salt, and rosemary to form a paste.  If you don’t have a mortar and pestle, put ingredients into a small bowl and mash the garlic, rosemary and salt against the side of the bowl with a fork.  It takes a bit more effort, but you’ll be able to work it into a paste.
3. In a small bowl, combine the olive oil and garlic paste; set aside.
4. Scrub sweet potatoes and cut off any blemishes that you wouldn’t want to eat.  Slice the sweet potatoes lengthwise into 1/2 inch pieces.  Stacking two pieces together, cut potatoes into 1/2 inch strips.  Do the same with remaining potato. (before cutting them into strips I microwaved them for 3 minutes to make them soft enough to cut easily)
5. Put potato strips into a large bowl; Add oil mixture and toss well until all potatoes are well coated.
6. Spread potatoes out on a baking sheet lined with parchment paper (the parchment is optional, but makes for easier clean up!). If you don’t use parchment, make sure to grease the baking sheet with non-stick cooking spray or some extra olive oil.
7. Roast potatoes for 30-35 minutes, checking every ten minutes and rotating the pan for even browning. Every once in a while check to see if the potatoes are browning too much on the bottom.  If that’s the case, turn them over.  I didn’t have that problem, but you never know! Keep a careful watch towards the end and remove as soon as the smallest pieces just barely start to blacken on the ends.

3 Comments leave one →
  1. Chère permalink
    July 2, 2009 11:15 pm

    yummy! I’ll have to try this one!

    • taraSG permalink
      July 2, 2009 11:25 pm

      They were really good and better for you than regular fries :)

  2. July 3, 2009 4:34 am

    Looks delicious. =)

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