Ginger may seem like an unusual spice to add to these addictive sweet potato fries, but you must promise me you will include it. It makes a huge difference, and after you try this, non-gingered sweet potato fries just won’t satisfy you anymore.
One of those random kitchen gadgets I most want one day in my dream kitchen, is a fresh fry cutter. It speeds up the process of cutting fries, and there are all kinds of fancy attachments you can use too. You can cut shoestring fries in seconds flat! Who doesn’t want that in their life? But until that day arrives, I’ll just use my embarrassingly dull Ikea knives and a lot of elbow grease. But it’s totally worth it! If you whip up a nice aioli dip, you’ll have a gourmet side dish or a party treat that will disappear in record time.
Sweet Potato Fries Recipe
2 – 3 Large sweet potatoes
1 – 2 tbsp canola oil
1 1/2 tsp powdered ginger
1 tsp kosher salt
1 tsp fresh ground black pepper
1. Preheat oven to 400 degrees. Peel potatoes, and cut into desired french fry shapes. (I’ve done long narrow matchstick shapes, or round coin like shapes – a bit more like potato chips this way, if you slice them nice and thin.)
2. Toss fries with canola oil, ginger, salt and pepper.
3. Put in oven for about 40 minutes, until they are golden brown and crispy. Make sure to flip the fries a few times during cooking to ensure they are evenly cooked on all sides.