Garlic and Herb Oven Fries

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Doesn’t that look good? And to think, it started out looking like this:

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Well that looks pretty good too but we can’t eat it like that, can we? So how do we turn those ingredients into delicious fries? Well I’ll tell you.

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Peel the sweet potato and cut all potatoes into 1/2″ wide fries. Coat with olive oil, season with S&P

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I’m using a silpat here because the last time I made these, the potatoes totally burned on the bottom and a lot of them stuck to the pan, leaving the crispy delicious crust to be washed away in the sink like so many bowls of soggy cereal. It was a travesty. The silpat will allow the potatoes to cook and get slightly crisp without sticking or burning.

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After about 15 minutes the potatoes should be pretty soft. Ditch the silpat at this point to let the potatoes come in direct contact with the pan, letting them really get that crispy crust that I know you all want in your fries.

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MEANWHILE, start heating your olive oil over LOW heat. This is for your garlic and herbs. We’re not here to cook them, just get their flavors infused into the oil.

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When stripping the herbs off their branches, it’s easiest to hold the top of the sprig (the end the leaves are pointing towards), then with your other hand, lightly grasp the branch and pull down, plucking the leaves off as you go. Do this with the rosemary and thyme. You know what to do with the garlic.
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Chop up your herbs and throw it into the warm oil with the garlic. If you hear a sizzle, IT’S TOO HOT. Turn down your heat or just take the oil off the burner. Let the garlic/herbs steep a bit.

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After the fries have browned a bit and crisped up on the bottom, flip them all over and throw back in the oven. Bake a little longer.

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Throw your fries in a bowl, pour the garlic/herb/oil mixture over them, and toss. Bonus points if you can toss them by only flicking the bowl and not using any utensils.

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Season with a little more salt and pepper and dig the heck in.

INGREDIENTS:

1 large sweet potato
3-4 Yukon Gold potatoes
2 cloves garlic, minced
1 long sprig rosemary
4-5 sprigs thyme
About 5 tbsp extra virgin olive oil
Salt and Pepper

DIRECTIONS:

Preheat oven to 425 deg.

Peel the sweet potato. Cut potatoes into 1/2″ wide fries. Toss them in a large bowl with 1-2 tbsp of olive oil and the salt and pepper. You don’t have to be exact here, just make sure each fry is coated and seasoned. Place the fries on a large silpat placed in a cookie sheet, trying to keep each fry separate from the others. Roast for 15-20 minutes until the potatoes get soft.

Meanwhile, heat 3 tbsp of olive oil in a small saucepan over LOW heat. Strip the leaves off the herb sprigs, and give them a good chop. Add the garlic and herbs to the olive oil and let them steep in the oil. The oil should be warm but not hot enough for the garlic/herbs to fry. If you hear a sizzle when the herbs hit the pan, it’s too hot.

Remove the potatoes from the oven, then ditch the silpat. Pull the silpat out from under the fries, drizzle a little more olive oil on them (or use cooking spray), and again make sure the fries aren’t touching. Return them to the oven for 5 more minutes. Remove from oven and start flipping the fries over. The bottom of the fries should be browned by now. Continue flipping all the fries then return them to the oven for another 5 minutes.

Once the fries are browned top and bottom, remove them, then return to a large bowl. Pour the garlic/herb oil over the fries and toss quickly. Serve!

NOTE: if you don’t have a silpat, or if you want crispier fries, you don’t have to use one. Just check on them more often to make sure they’re not burning.

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