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White or Sweet Potato Oven Fries

Updated July 06, 2016
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This image courtesy of Joseph DeLeo

A terrific way to enjoy low-fat “fries,” this is a great accompaniment for veggie burgers and soy hot dogs. 

Baked Potatoes the Classic Way:

For those of us who lead hectic lives (and who doesn’t these days?), the microwave is a boon for baking all types of potatoes. You can bake them in a fraction of the time it takes in the oven.

But if you find yourself home on a cold or drizzly day, consider baking a few white or sweet potatoes the old-fashioned way. Their flavor deepens and they bake much more evenly in the oven than they do in the microwave.

Preheat the oven to 400°F. Scrub the potatoes (especially well if you plan to eat the of skins of white potatoes) with a vegetable brush. Cut off any eyes that have begun to sprout. Conventional wisdom says to poke a few times with a fort to allow steam to escape to prevent exploding, but to be honest, I never do this, Instead, I wrap the potatoes individually in aluminum foil and arrange them on an oven rack. Bake until a knife pierces through easily, about 1 hour.

4 servings

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together, game day

Recipe Courseside dish

Dietary Considerationvegan, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecrisp, salty, umami

Type of Dishvegetable

Ingredients

  • 4 to 5 large potatoes, preferably red-skinned or Yukon gold, or 3 large sweet potatoes, or a combination
  • 2 tablespoons light olive oil
  • Salt to taste

Instructions

Preheat the oven to 425°F.

Peel the potatoes and cut them into long, ½-inch-thick fry-shaped strips. Combine them in a large mixing bowl with the oil and toss well to coat. Sprinkle with a little salt.

Transfer the fries to a nonstick baking sheet. Bake, stirring gently every 10 minutes, until the potatoes are lightly browned, 20 to 30 minutes. Serve at once.

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