In a large bowl or on the baking sheet, toss sweet potatoes
with just enough olive oil to coat. Pour in a few tablespoons
of olive oil, enough to lightly coat the fries. Season with salt,
pepper, and spices (if using). Avoid spices if you’re using the
truffle oil, as the oil will provide all the flavor you need! The
truffle oil will go on last in Step 5. If you’re skipping the
truffle oil, by all means add some spices! The fries taste
amazing with just salt and pepper, too! Mix up your potatoes,
oil and spices to distribute evenly.
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Pour the fries directly onto a non-stick baking sheet for best
results (lining with aluminum foil produces adds toxic
aluminum to your fries 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. If you’re
making more than a couple potatoes, you may want to
scatter the fries over two baking sheets so the fries aren’t
too close to each other. If they’re too close, they steam
instead of baking and crisping up.
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Bake for 15 minutes, then flip the fries so they can cook on
all sides. Bake for 10 to 15 more minutes, or until the fries
are crispy. Don’t worry if the edges are a little bit brown;
they will taste more caramelized than burnt. Let cool 5 to 10
minutes. Tip- Addicted to crisp? Keep the fries in the oven
(turned off) for about 30 minutes after baking to make them
extra crispy. Drizzle truffle oil over those beauties. Garnish
with chopped parsley if you like. Serve with natural ketchup
(no corn syrup puhlease!) or garlic aioli.
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