Wednesday, May 2, 2018

Oven-Roasted Murasaki Wedge Fries

As I was getting ready to test some burger creations for my #BurgerMonth posts, the boys asked about fries. What? "Mom, you need to make fries to go with the burgers." Of course...

Turns out that I didn't have any potatoes in my vegetable bin, but I did have Murasaki sweet potatoes. Have you ever had a Murasaki? It's a purple-skinned Japanese sweet potato with pale creamy-colored flesh. And what we love about it is its distinctive nutty flavor...and the fact that it stays firm when cooked. So, it's perfect for fries.

  • 4 to 5 Murasaki sweet potatoes, scrubbed and dried
  • olive oil
  • freshly ground salt
  • freshly ground pepper

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Cut the sweet potatoes into thick wedges, approximately 6 to 8 wedges per sweet potato. Place the wedges in a large mixing bowl. Drizzle with olive oil and toss to coat. Turn the sweet potatoes out onto the baking sheet in a single layer. Sprinkle with salt and pepper. Roast for 30 minutes until crisped on one side. Turn the sweet potatoes over and return them to the oven for an additional 5 minutes.

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