Serves: 4
1 pound and 7.7 ounces sweet potatoes, scrubbed clean, leave the skin on
2 tbsp olive oil
1/2 tsp salt
1 and 1/2 tsp garlic powder
1 and 1/2 tsp smoked paprika
1 and 1/2 tsp dried oregano
1 tsp dried thyme (or 2 tsp fresh thyme)
1/4 tsp black pepper
1/8 tsp cayenne pepper
Preheat the oven to 425 degrees F
Leave the skin on and cut the potatoes into thin, match stick with a very sharp knife.
Coat with olive oil and seasonings.
Transfer fries to 1 large baking sheets (bare baking sheet - no aluminum foil and no parchment paper) and arrange in a single layer to ensure they crisp up.
Bake for 15 minutes and flip / stir to coat on the other side. Bake for 15 minutes more or until brown and crispy. You will know they are done when the edges are dark and crispy.
Remove from the oven and serve plain or with ketchup or with chipotle aioli.
Taste Note: Tastes AWESOME.
Source: minimalistbaker
Note: I did this in 2 batches. If your fries are not of same size, you might get some really black fries.
1 pound and 7.7 ounces sweet potatoes, scrubbed clean, leave the skin on
2 tbsp olive oil
1/2 tsp salt
1 and 1/2 tsp garlic powder
1 and 1/2 tsp smoked paprika
1 and 1/2 tsp dried oregano
1 tsp dried thyme (or 2 tsp fresh thyme)
1/4 tsp black pepper
1/8 tsp cayenne pepper
Preheat the oven to 425 degrees F
Leave the skin on and cut the potatoes into thin, match stick with a very sharp knife.
Coat with olive oil and seasonings.
Transfer fries to 1 large baking sheets (bare baking sheet - no aluminum foil and no parchment paper) and arrange in a single layer to ensure they crisp up.
Bake for 15 minutes and flip / stir to coat on the other side. Bake for 15 minutes more or until brown and crispy. You will know they are done when the edges are dark and crispy.
Remove from the oven and serve plain or with ketchup or with chipotle aioli.
Taste Note: Tastes AWESOME.
Source: minimalistbaker
Note: I did this in 2 batches. If your fries are not of same size, you might get some really black fries.
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