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Tuesday, August 31, 2010

FreshTartSteph Recipe: Sweet Potato Fries with Garlic & Fried Sage

I spotted sweet potatoes at the farmers market the other day and immediately imagined sweet potato "fries," roasted in the oven until tender and just-browned, served with plenty of crunchy salt, mmmm... While I enjoyed the image, I also pictured my husband and teens turning up their noses at the sight of them (sigh), so I only bought a few, just enough to make a pretty photo to share with you.

As I peeled the potatoes, both kids asked what I was making. I know how this goes: I say tomato salad, or green beans, or roasted cauliflower, and they at best say no thanks. But tonight, they both said, "Great, I love sweet potato fries."


While it was tempting to remind them that no, they don't like sweet potato fries—because I enjoy being right more than I enjoy most things— not even I am that thick. So I raised only one eyebrow (not two), and smiled to myself as they cheerfully split the last fry. It was...awesomely weird.

So if you're in the mood for odd teenage behavior—as well as easy, delicious sweet potato fries—this recipe is for you. The crispy sage only takes a minute to prepare and makes the potatoes particularly addictive (and in fact, will have you fantasizing about other dishes to crumble it over).

Sweet Potato Fries with Garlic & Fried Sage

Photo by Stephanie Meyer

Adapted from Gourmet Magazine, November 2008
Serves 4

1/4 c. olive oil
12 fresh sage leaves
2 large garlic cloves, minced to a paste
1 1/2 lbs. sweet potatoes, peeled, halved, and cut into 1/2-inch thick pieces
coarse salt

Preheat oven to 450 degrees F with rack in upper third of oven. Line a baking sheet with parchment paper.

Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in two batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon or tongs to paper towels to drain. Remove pan from heat, reserving oil.

Put potatoes and garlic in a large bowl. Sprinkle generously with coarse salt, then toss with reserved oil. Spread potatoes evenly on the lined baking sheet and place in the oven. Bake for 10 minutes, turn potatoes over, and bake for another 5-10 minutes or until potatoes are tender and browning in spots.

Roughly crumble fried sage over the potatoes, add more coarse salt to taste, and serve immediately.

Posted on Tuesday, August 31, 2010 in Permalink

Comments may be edited for length, clarity, or appropriateness.

Old to new | New to old
Aug 31, 2010 03:00 pm
 Posted by  Amy P.

These fries look delicious, Stephanie! I tried to make sweet potato oven fries last year but they turned out over-fried, so I'll have to try again this year with this recipe.

Sep 1, 2010 12:56 pm
 Posted by  Fresh Tart

Thanks Amy! I hope you like them - if you don't want them too browned, turn the heat down to 400 degrees, I did just that last night (not paying attention), worked beautifully. Having them on the top rack prevents the sugars in the potatoes from burning too, as does the parchment paper. Good luck!

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Home Cook Stephanie Meyer, Chef Jason Ross, Savvy Mom Kristin Boldon, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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