(Also it’s important to note that we used yams not sweet potatoes…many people use the terms interchangeably but sweet potatoes are actually yellow and yams are orange…it’s just everyone calls yams sweet potatoes, and when you go to a restaurant the orange sweet potato fries you get like these are actually yam fries…just FYI)
Corn starch. A big sprinkle’s worth. (optional)
Olive oil. A couple of tablespoons or so.
Salt, pepper and spices.
Amy suggested cumin, but I much prefer cayenne pepper, paprika or curry
powder. Garlic is great as well. It’s up to you!
to 450 degrees F. Peel the sweet potatoes and cut them into fry-shaped
pieces (see photos). Try to cut them into similarly sized pieces so the
fries will bake evenly.
Toss the uncooked
fries into a mixing bowl or a plastic bag, or just onto your baking
sheet. Sprinkle with cornstarch (if using) and pour in a few tablespoons
of olive oil, enough to lightly coat the fries. Season with salt,
pepper, and spices. I’d try to use half a teaspoon per potato or so.
Mix/shake to distribute evenly (corn starch should be evenly mixed in so
there are no powdery spots).
Pour the fries
directly onto a non-stick baking sheet for best results (lining with
aluminum foil produces mixed results and parchment paper can burn in the
hot oven). Arrange your fries in a single layer and don’t overcrowd,
otherwise they will never crisp up.
|Cam actually opted to bake them raised on a rack like this to help make them more crispy|
minutes, then flip the fries so they can cook on all sides. I find the
easiest way to flip them is with a metal spatula. Section by section,
scoop up about ten fries and flip them with a quick turn of the wrist.
Bake for 10 to 15
more minutes, until the fries are crispy. You’ll know they’re done when
the surface of the fries change from shiny orange to a more matte,
puffed up texture. It’s essential to bake them long enough, otherwise
they won’t be crispy. Don’t worry if the edges are a little bit brown,
they will taste more caramelized than burnt.
Garlic Truffle Aioli
Recipe Source: PaleOMG
2 garlic cloves, peeled
2 egg yolks
juice of ½ a lemon
pinch of coarse salt
½-3/4 cup olive oil
3 tablespoons black truffle oil
cloves, egg yolks, lemon and salt and mix well to combine. Scrape the
sides down as needed to make sure the garlic cloves break down
mixed, turn food processor back on and begin to pour the olive oil is
VERY SLOWLY. I mean super slow. Tablespoon by tablespoon, dripping in
there very slow. Did I say slow?
cup olive oil, mix in the black truffle oil, slowly as well. The
slower, the better. Once the mixture thickens, you’ll have your aioli.
If the mixture is still thin, add more olive oil.
The aioli really took these fries to the next level, and the flavor from the truffle oil is just divine. Although it took a little bit of work to make both recipes, it was totally worth the effort and we ended up eating a lot of fries and aioli that Saturday afternoon.
Also, both the fries and the aioli are Paleo, which is pretty awesome if you ask me! It’s a perfect example of how Paleo is not about depriving yourself and eating all these weird foods, but it’s about eating real food that tastes really good and makes you feel great too!
(Technically cornstarch is not Paleo, but it’s optional whether or not you want to use that on the fries!)
If you’re looking for something do to this weekend, I highly suggest that you add making a batch of these delicious fries with aioli to your agenda, you’ll be glad you did! Tomorrow’s Friday friends, we’re almost there! Xoxo