There is a part of me that thinks I’m being a little healthier when eating sweet potato fries over regular fries. And it’s kinda true because sweet potatoes naturally have more vitamin A (betacarotene), plus a bit more vitamin C and fibre. But, let’s be honest, once you add a little oil and salt, and then dunk the fries into a heavenly mayo dipping sauce, all bets are off and fries are simply fries.
These sweet potato fries with their herby rosemary infusion (and mayo dipping sauce) are seriously addictive, and I will personally forgive you for eating more than one.
6
servings15
minutes25
minutesEnjoy these sweet fries with a liberal sprinkling of sea salt flakes.
Stop your screen from snoozing (zzz)
Ingredients
2 large 2 large orange sweet potatoes, peeled
4 4 fresh rosemary sprigs
1 tbs 1 tbsp extra-virgin olive oil
1 1/2 tsp 2 tsp sea salt flakes
Freshly cracked black pepper, to sprinkle
Extra Extra sea salt flakes, to serve
Method
- Preheat oven to 220°C fan-forced. Line 2 baking trays with baking paper.
- Cut sweet potatoes into thick batons. Finely chop leaves of 1 rosemary sprig. Combine sweet potato, chopped rosemary, oil and salt in a large bowl. Season with pepper and toss to combine. Arrange in a single layer on the prepared baking trays. Top with remaining rosemary sprigs.
- Bake, turning halfway during cooking, for 20-25 minutes or until golden and a little crispy. Serve immediately, scattered with rosemary sprigs and sprinkled with extra salt flakes.
Notes
- Swapping the trays halfway during cooking can help the fries cook a little more evenly.
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