Curry-Ginger Sweet Potato Fries
I "discovered" these terrific curry-flavored fries when I cooked at Silks in San Francisco. Unlike the thinner version we made there, these "steak fries" are prepared with unpeeled sweet potatoes, which are easier to cut into fries than other potatoes. These bigger fries not only give you more to love, they are healthier, due to the unpeeled sweets and the fact they're baked, not fried.
These are perfect with burgers and steaks, of course, but try them also with roast chicken-an amazing match.
4 large sweet potatoes, scrubbed and unpeeled
1 cup Curry-Ginger Oil , plus 2 tablespoons for drizzling
1 bunch of scallions, green and white parts, thinly sliced
Kosher salt and freshly ground black pepper to taste
- Trim 1/4 inch from the ends of each potato, then shave the sides to make rough rectangular shapes. Cut the potatoes lengthwise into 12-inch-wide slices. Stack the slices and cut into 12-inch-wide fries. Dry the potatoes well.
- In a large bowl, combine the 1 cup of Curry-Ginger Oil and all but 2 tablespoons of the scallions. Add the potatoes, season with salt and pepper, and toss well.
- Place a heavy sheet pan or large, heavy skillet in the oven and heat to 400°F. Remove the pan, dump the fries onto it, and, using a spatula, separate the potatoes. (The potatoes should sizzle when they touch the pan; if they don't, remove them from the pan, return it to the oven, and continue to heat it. Then return the potatoes to the pan.)
- Bake the potatoes until golden brown, 10 to 15 minutes. Check periodically to make sure the potatoes aren't browning too quickly.
- With a spatula, turn the potatoes and continue to cook until the uncolored side is golden, 10 to 15 minutes more. If the bottoms are browning too rapidly, turn the potatoes and lower the heat to 350°F. Check for doneness with a toothpick; it should penetrate the potatoes easily.
- Arrange the potatoes on a serving platter, toss with the remaining scallions and oil, correct the seasoning, and serve hot.