The Best and Easiest Sweet Potato/Yukon Gold Fries

10 Sep

As promised, I am sharing my favorite way to make baked sweet potato or yukon gold fries, but first a final report on quad rugby at the Paralympics.  It went like this:

USA took bronze over Japan, with a score of 53-43, then Australia beat Canada for gold with a score of 66-51.

For those of you unfamiliar with the point spreads on these games, a 1-5 spread is a pretty close game, a 10 point difference is a solid win, anything more than that is a sign of an unbalanced match.  Games with point differences more than 20 are a slaughter. With a 15 point difference in the gold medal game, as predicted, Canada got wrecked.


Now onto the fries.  I have tried to bake fries every which way, and have yet to find a method that produces better results than this one.  I have tried to parboil and then bake, I have tried to parboil then toss with egg whites then bake.  You name it, I’ve tried it.  It always takes HOURS, and the results are not worth it.

Then I found this recipe.  25 minutes tops from potato to beautiful baked fries.


All you need (for 1-2 people) is:

1 large yukon gold potato, 1 T olive oil, salt and pepper, and onion and/or garlic powder (optional)


1 medium sweet potato, 1 T olive oil, salt and pepper, cinnamon (optional)


First, preheat your oven to 425 degrees and grease a sheet pan.

Then slice your potato into thin rounds.  This is most easily done with a mandolin slicer.  I have one, but I don’t have a dishwasher, and I’m scared to wash the thing because it has lots of sharp blades and I value my finger tips.  So I just used a sharp knife.

Why Yukon golds?  Surely not because I was too lazy to break out the potato peeler…

Okay, that may have been part of it.  But I chose Yukon golds because they have a similar water content to sweet potatoes, which also work very well with this method (and are what I usually use).

Toss it with 1 T of olive oil.  The slices tend to stick together, so shake it well!

Lay these in a single layer on your baking sheet and sprinkle generously with salt and pepper.  These would be great with a sprinkle of onion powder and garlic powder too (cinnamon if you’re using sweet potatoes).

Then into the oven for 13 minutes.  I know, random time.  It’s always worked perfectly for me.  Set a timer.

Pull those potatoes out, give them a flip, another sprinkle of salt and pepper, then back into the oven.  Turn the heat up to 450 and cook for another 10-13 minutes.

Cut your slices just a touch thicker if you want to avoid the uh…burned ones.  They’re actually my favorites though =]

They’re not quite as crispy as fried fries, but still very satisfying.  Toasty on the outside, soft in the center…these really hit the spot, especially for being so quick and easy!


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