Garlic Herb Sweet Potato Fries Recipe

Sweet potatoes: These are the main ingredient and provide a sweet, starchy base for the fries.

Olive oil: Used to coat the sweet potatoes, helping them to crisp up in the oven.

Garlic: Adds a pungent, savory flavor that complements the sweetness of the potatoes.

Dried rosemary: A fragrant herb that adds a pine-like flavor.

Dried thyme: Offers a subtle earthy taste that pairs well with the other herbs.

Dried oregano: Brings a slightly bitter, aromatic flavor to the fries.

When cutting sweet potatoes into fries, aim for uniform thickness to ensure even cooking. Thinner fries will become crispier, while thicker ones will be softer inside. Additionally, soaking the cut sweet potatoes in cold water for at least 30 minutes before baking can help remove excess starch, resulting in crispier fries. Make sure to dry them thoroughly before tossing in the olive oil and herb mixture.

• Sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, making it a great alternative.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, which works well for roasting.

• Garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that complements the herbs well.

• Dried rosemary - Substitute with dried sage: Dried sage offers a robust, earthy flavor that pairs nicely with sweet potatoes.

• Dried thyme - Substitute with dried marjoram: Dried marjoram has a similar mild, sweet flavor that works well in herb blends.

• Dried oregano - Substitute with dried basil: Dried basil provides a sweet, aromatic flavor that complements the other herbs and sweet potatoes.

• Allow the sweet potato fries to cool completely before storing. This prevents condensation, which can make them soggy.

• Use an airtight container to store the fries. This helps maintain their crispiness and prevents them from absorbing other odors in the fridge.

• If you plan to eat them within a few days, store the fries in the refrigerator. They can last up to 3-4 days when properly stored.

• For longer storage, consider freezing the fries. Place them on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the fries to a freezer-safe bag or container. Label with the date to keep track of their freshness.

• When ready to reheat, preheat your oven to 400°F (200°C). Spread the frozen fries on a baking sheet in a single layer.

• Bake for 10-15 minutes, or until they are heated through and crispy. You can also use an air fryer for a quicker reheating process.

• Avoid microwaving the fries, as this can make them soggy and less appetizing.

• To enhance the flavor, consider sprinkling a bit of extra dried rosemary, thyme, or oregano before reheating.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the sweet potato fries on a baking sheet in a single layer. Bake for 10-15 minutes, flipping halfway through, until they are heated through and regain some crispiness.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Place the sweet potato fries in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil. Once the oil is hot, add the sweet potato fries in a single layer. Cook for 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy.

• Microwave Method: Place the sweet potato fries on a microwave-safe plate in a single layer. Cover with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may not retain the crispiness as well as other methods.

• Oven: Used to bake the sweet potato fries at the required temperature of 425°F (220°C)

• Peeler: Essential for peeling the sweet potatoes before cutting them into fries

• Knife: Necessary for cutting the peeled sweet potatoes into fry shapes

• Cutting board: Provides a stable surface for cutting the sweet potatoes

• Mixing bowl: Used to mix the olive oil, garlic, rosemary, thyme, oregano, salt, and pepper with the sweet potato fries

• Measuring spoons: Needed to measure out the olive oil, garlic, rosemary, thyme, and oregano accurately

• Baking sheet: Used to spread the sweet potato fries in a single layer for baking

• Spatula: Helpful for flipping the fries halfway through the baking process to ensure even cooking

• Parchment paper: Optional but useful for lining the baking sheet to prevent sticking and make cleanup easier

Preheat the oven: Start preheating the oven while you prepare the sweet potatoes to save time.

Use a food processor: Mince the garlic quickly using a food processor instead of chopping by hand.

Batch cutting: Cut all the sweet potatoes into fries at once to streamline the process.

Mix in a large bowl: Use a large bowl to mix the olive oil and herbs with the sweet potatoes for even coating.

Line the baking sheet: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.