Healthy version of fries, without deep-frying them!
Preheat the oven to 400ºF. Place a large baking sheet in the oven while it’s being preheated.
Peel the potatoes (or leave the skins on!) and cut them into the shape of fries. Add to a large bowl. Season with a few dashes of garlic salt, celery salt, cayenne pepper and black pepper. I have a pepper grinder that is garlic-infused. Really yummy; if you have it, use it on these fries.
Add the olive oil and mix together well. Take the HOT baking sheet out of the oven and add the fries. The fries will sizzle, creating a crust on the potatoes. Place back in the oven for 30-35 minutes.
Take the fries out of the oven and let drain on paper towels.
Serve with curry mayo.
Curry mayo:
Take the mayo and curry and mix together. Season with a pinch of black pepper and garlic salt. Serve as a dipping sauce.
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These are awesome! I’ve been making them ALL the time since I found the recipe. We don’t do the curry mayo, though – we drizzle honey over them when they’re done. =) I use ground chipotle pepper, too.
by Beth Pierce in
Sides
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Sides
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
10 Comments
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morgaine28 on 5.8.2010
Thanks for the “pre-heat the pan” tip…my fries always turn out nice and crisp now. I was never a sweet potato fan but discovered I love sweet potato fries, though I tend to stick to a jazzed up ketchup for dipping…the curry mayo wasn’t quite tangy enough for me to contrast the sweet fries. I don’t have celery salt, but I like to season mine with some salt, black pepper, garlic powder, and a little oregano and paprika.
Kristen@PrettySweet on 3.5.2010
My husband and I loved this recipe! I had been looking for the perfect recipe for sweet potato fries and now I’ve found it. =) I drizzled some honey on the fries after they were baked -because I think that’s what they do at Outback Steakhouse – delicious! And every bit as wonderful as the restaurant fries…and they’re baked. =) Thanks for the recipe!
hikingval on 2.25.2010
Such a nice alternative to regular fries. I served them to my 10 year old daughter – she LOVED them. Score! This is one to add to the weekly repertoire!! Thanks for sharing.
mom2many on 2.7.2010
Great recipe…I would like to try it exactly as stated in your recipe someday.
However, today is Sunday, February 7, 2010 and I try not to shop on the Sabbath. S0, I revised the recipe according to what was in my fridge.
I once had a similar dip with sweet potato fries at Pillar’n Post in Niagara-on-the-Lake, Ontario, Canada. I have been craving this dip since I tasted it with my Mother-in-law and Sister-in-laws on our two day spa trip in 2007.
I took this recipe, ingredients in my fridge and the memory of the creamy garlic sauce from that amazing Spa in Niagara-on-the-Lake.
I am not a chef nor pretend to be but I liked my creation with GREAT THANKS to the above recipe.
Here is what I did and I was pleasantly surprised. IT WAS YUMMY!
I followed the above recipe except…
1. I substituted the fresh potatoes for the McCains frozen straight cut fries and fried them in oil and little bit o’butter til crispy.
2. I was out of Pepper, curry, celery salt, garlic salt…SO, I used 1 garlic clove chopped up; and I squeezed the juice from one slice of fresh lemon; and I added alot of salt ( aprox. 1/2 tsp) and with all of the ingredients from the original recipe.
VOILA! Magnifique!
I was in heaven and made another batch of the fries just for the dip. Probably gained 1/2 pound but who cares! It was worth it!
THANKS AGAIN FOR POSTING THIS RECIPE!
mollyp on 10.6.2009
I make sweet potato fries often, but I am so glad I found your recipe and method! Mine never get crunch enough (thanks for the preheated pan tip) and I’m all about dipping sauces lol Thanks again–I will be trying them soon!