Recipe: Rosemary Cumin Sweet Potato Fries

A couple of nights ago, my sister hosted a potluck/game night at her place and she asked me to bring some kind of finger food snack for everyone. I knew I wouldn’t get a chance to run to the store in enough time, so I had to make something out of whatever I already had in the kitchen. Sweet potato fries it was.

Oven baked, rosemary cumin sweet potato fries to be exact. I don’t know if you’ve ever had oven baked fries, but they’re not as crispy as their deep fried counterparts. They’re a little softer, but have the benefit of not being quite so bad for you, and they can still be really good if cooked the right way. These came out great. Cumin is one of my favorite go-to spices, it’s so versatile but still has a strong flavor, and the addition of rosemary really made for an amazing combination. Not to mention, potatoes and rosemary are always perfect together. I can’t roast any potatoes if I don’t have a sprig of rosemary in the house.

The dip I made to accompany the fries is incredibly simple. Just combine all the listed ingredients and it’s ready. Obviously, if you would rather have ketchup or BBQ sauce, they’ll still be good. I think mustard doesn’t get enough recognition in the condiment world, though. It’s the absolute best with homemade sweet potato fries and on pretty much anything else.

Oven baked fries can be a little finicky when cooking, the most important thing to remember is they can easily become soggy if they aren’t being watched closely enough. This recipe is mostly prep work and waiting for the oven. Active time spent making these probably totals around 25 minutes.

Here’s what you need:

For the fries:
3 large sweet potatoes
2 tbsp minced garlic
2 tbsp cumin
3 tbsp chopped fresh rosemary
2 tbsp olive oil (or grapeseed oil)
Pinch of salt & pepper

For the dip:
Equal parts dijon mustard and 100% Grade A maple syrup
Pinch of salt

Here’s what you do:

Bring a large pot of salted water to a boil. Preheat your oven to 425°F.  Lay out two clean, dry dish towels on your counter.

Slice the sweet potatoes into strips about 1/4 inch wide. Complete uniformity isn’t necessary. Once they’re all cut, submerge them into the boiling water and let them cook for three minutes exactly. Once the three minutes is up, drain the fries and immediately rinse them in cold water. Make sure they’re all thoroughly rinsed to stop them from continuing to cook and getting mushy.

Lay out the fries in a single layer on your dish towels, and blot to dry. A little moisture should remain, but not too much. Mix together all of the rest of the ingredients in a bowl and coat the fries in the mixture. Rub the seasoning on every individual fry to distribute the flavor evenly.

Lightly spray a cookie sheet with oil and lay the fries on the sheet in a single layer. Bake the fries for 8-10 minutes on both sides.

Remove the fries from the oven and turn on your broiler. Broil the fries for 3-5 minutes, watching closely to make sure they don’t burn.

Serve immediately with your favorite burger and enjoy!

xo

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11 comments

  1. I am so making this 🙂 Awesome recipe 🙂

    1. Thanks! Good luck!

  2. Yum! Yum! Yum! Am posting the link to my Facebok page, Simply Living, Living Simply, no animals harmed.

    Well done …

    1. Thank you! Hope you enjoy them!

      1. Haaa! You know I will. Waistline expanding even as we “speak” … just the thought of them!

  3. Hey! These look great! I’ve been using exactly these flavors a lot lately! I can never get my sweet potato fries to be crispy, so I’m bookmarking this. The key seems to be the broiling at the end. Thanks for sharing. The photos are great!

    1. Thank you! Yes, I’ve found broiling helps a lot as long as you keep an eye on them in there. Good luck with yours!

  4. I just want to let you know, I made these! They turned out just great. I’ll be doing them again!

    1. Yay that’s awesome! So glad you liked them!

  5. Those seriously look super good!!

    1. Thank you! They are! Try them sometime. 🙂

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