Baked Sweet Potato Fries – Spend It With Pennies
The candy potato fries are oven baked for optimum taste with out added fats and energy.
Made with just some easy components, together with candy potato, olive oil and seasoning, these fries are the right addition to any meal, from a juicy steak to a hamburger.
One of the best half? These fries usually are not solely scrumptious, but additionally a more healthy and easier-to-make various!
The best way to Minimize Candy Potato Fries
To peel or to not peel? Personally, I select to not peel the potatoes, because the skins comprise vitamins and provides the fries nice texture. Nonetheless, for those who desire peeled fries, be happy to peel the potatoes.
Candy potato minimize: When reducing the fries, in contrast to oven fries with baked potatoes, it is necessary to keep away from reducing the candy potatoes too skinny. This may trigger them to burn earlier than they develop into crispy. The candy potato fries might be minimize into sticks or wedges, I discover that reducing them into 1/2 inch slices offers the perfect outcomes.
Hold it easy: I’ve tried numerous methods to make baked candy potatoes, and actually, much less is extra. Hold it easy and skip including pointless components like cornstarch. Easy is healthier and be beneficiant with the oil!
The best way to Season Candy Potato Fries
The recipe beneath is just seasoned with sea salt and pepper. Add different seasonings like chili powder, garlic powder, smoked paprika or a small pinch of cayenne pepper. Combine it with Tex Mex spices like taco seasoning or fajita seasoning.
Love sweets? Sprinkle with a bit of cinnamon and ginger for added sweetness.
The best way to make candy potato fries
Scrub the potatoes and minimize them into slices. As soon as the fries are minimize, simply comply with these steps:
- Combine with oil and spices (per recipe beneath).
- Place fries skin-side down in a single layer on parchment-lined baking sheets. (This can be a little tedious however makes the perfect fries, I additionally use this technique with potato wedges).
- Bake at 450°F for 35-40 minutes or till golden brown.
Candy potato fries make a terrific snack or occasion deal with, so add a sauce or two to your ketchup!
- Use excessive warmth.
- Do not minimize them too skinny, I discover the candy potato wedges cook dinner higher.
- Don’t fill the pan. Should you can, use two baking sheets.
- Place the fries skin-side down on the baking sheet (so that they arise) for finest outcomes.
- Line the baking sheets with parchment paper.
Understand that you’ll by no means get the identical crispy candy potatoes that you’d deep fry (like in a restaurant)!
Favourite French Fries
Did you make these baked potato chips? Depart us a remark and ranking beneath!
Baked Candy Potato
Candy Potato Fries are seasoned and baked within the oven till completely golden and crispy.
Preheat oven to 450°F. For finest outcomes, line two baking sheets with parchment paper.
Minimize the candy potatoes into ½ inch slices. In a big bowl, toss them with olive oil, salt and pepper. Be certain that every wedge is nicely coated.
Place the slices on the ready baking sheet, pores and skin facet down, ensuring to not overcrowd them.
Place one baking sheet on the bottom oven rack and the second baking sheet on the highest ⅓ of the oven.
Bake till golden brown, about 35-40 minutes, switching pans after quarter-hour.
Do not minimize the fries too skinny; this can trigger them to burn earlier than they’ve an opportunity to get crispy on the surface.
Further herbs or seasonings might be added to the fries earlier than baking. If utilizing garlic, garlic powder is really useful as recent garlic can burn.
Leftover French fries might be saved in an hermetic container within the fridge for as much as 3 days. Reheat in oven till heated by.
Energy: 182 | Carbohydrates: 33g | Protein: twog | Fats: 5g | Saturated fats: 1g | Sodium: 278mg | Potassium: 510mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21450UI | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg
Diet info offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.
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