Baked Shoestring Sweet Potato Fries

Baked Shoestring Sweet Potato Fries

If I could, I would make curly fries at home, but I don’t have a deep frier, nor do I want one taking up space in the kitchen (or giving me an excuse to deep fry more food). These shoestring fries are most definitely not curly fries — they are spiced but not with whatever magical powder Arby’s has… but hey, you can name the ingredients these are coated in, so that’s a major plus! And they are made with sweet potatoes, which is another major plus if you ask me. They are baked, so cutting them super thin (a spiralizer (affiliate link!) helps, especially if you want to make shoestring fries!) and cooking them until several are quite burnt is a sacrifice that must me made in order to get maximum crispiness.

Sweet potato fries have always been a few notches higher on my preference scale than regular fries, but you could apply this same tactic to whatever potatoes suit your fancy.

Baked Shoestring Sweet Potato Fries

I’m also not one for ketchup—never have been- and always opt for barbeque sauce or aioli instead. These fries are seasoned with smokey paprika, cumin, and garlic, so they go particularly well with barbeque sauce. But of course, if you love ketchup you should make sure to serve this mega bowl of shoestring fries with a side of it.

These shoestring fries make a great addition to a football watching spread, along with these chipotle wings, buffalo cauliflower, or loaded guacamole!

Baked Shoestring Sweet Potato Fries

If you're not that into making shoestring fries at home, you might try making these Cheesy Sweet Potato Stacks, which are basically mini sweet potato au gratins made with herbs and Creamy Toscano cheese, but around here we just call them "Little Stacks of Joy." 

And happy February!! I'll be sending out the February newsletter in just a few days, so if you don't already receive my monthly newsletter, you can sign up here

Baked Shoestring Sweet Potato Fries

Published February 1, 2018 by
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Serves: 5   |    Total Time: 50 minutes



Ingredients:

  • 2 medium-sized sweet potatoes, peeled
  • 1/4 cup olive oil or avocado oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin 
  • 1/8 teaspoon ground black pepper

Directions:

  1. Preheat oven to 425°F and prepare two baking sheets with parchment paper or a Silpat. (affiliate link!).
  2. Using a Spiralizer (affiliate link!), cut sweet potatoes into long thin spaghetti-like strips.
  3. In a large bowl, toss spiralized sweet potatoes with oil, salt, garlic powder, paprika, chile powder, cumin, and pepper until coated. Then, spread potatoes out on prepared baking sheets in a single layer. Break apart any clumps, and spread them out as much as possible: for crispy fries, you want to avoid having the fries touch each other.
  4. Bake in preheated oven for 20 minutes, then use a metal spatula to flip the fries and bake for 20 more minutes. Remove from oven and allow to cool for 5 minutes. Serve, adding extra salt to taste.

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Rainbow Veggie Fries

Mixed Veggie Fries

In the back of the house of the restaurant, we munched on “failures,” including roasted parsnips that were meant for a salad, but after too long in the oven were more like french fries. This happened more than any kitchen crew member would like to admit.

While they were still just roasted parsnips, something about the crunch and the salt made you think they were standard fries, especially when dipped in ketchup or mustard. 

These mixed root veggie fries are inspired by those failed roasted parsnips, but with a bit of extra color (thanks to purple sweet potatoes and carrots). The whole lot of rainbow roots are roasted until they are crispy, and then sprinkled with a good dose of salt. I'm not a big fan of ketchup but if you serve these with a side of ketchup, you can fool your own taste buds. Even my vegetable-hating friends said they thought they tasted like fries (what they  didn’t say, but I’m sure they meant, was “with a healthy twist”). 

I usually use avocado or coconut oil to make fries, but this time I used leaf lard from FatWorks. Leaf lard is the highest quality lard you can find, and it’s known for making really flakey pie crust and really delicious tamales. It’s neutral taste makes it delicious in most things, and I think that using leaf lard in this recipe helped make the veggies taste even more fry-like. You can order some of this leaf lard here.

Mixed Veggie Rainbow Fries
Mixed Veggie Rainbow Fries

This is the third recipe in a series of three recipes I have made testing various oils from FatWorks. FatWorks provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! FatWorks is made in my area, so I love supporting them, and they help me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

Rainbow Veggie Fries

Published August 15, 2017 by
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Serves: 4   |    Total Time: 50 minutes



Ingredients:

  • 3 carrots
  • 1 purple sweet potatoe
  • 2 white potatoes
  • 2 large parsnips
  • 2 tablespoons leaf lard
  • Salt to taste

Directions:

  1. Preheat oven to 450°F. Wash veggies, and slice into french-fry sticks. (If you prefer, peel the veggies before slicing. I prefer to leave the peels on.)
  2. Melt the lard. Pour over veggies and toss until everything is coated. Spread veggies on a baking sheet, lined with parchment paper.
  3. Bake for 20-25 minutes, or until fries turn crispy.
  4. Remove from oven and season with salt to taste.

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