I have a slightly absurd attachment to fries. It’s gotten to the point where I will pop into a Four Burger after a tough class (aka 10pm) and grab a way-to-big-bag of sweet potato fries. At least that is what I did until I happened to overhear a coworker sharing her tips for make-ahead meals. She mentioned that she cut and peeled her potatoes for oven-baked fries over the weekend and then simply froze the oven ready wedges until she wanted some. Obviously I had to try it and man am I glad I did.
Oven-Baked Sweet Potato Fries
Time: 25 Minutes
Prep: 20 Minutes
- 4 Potatoes (this will make 3-4 servings for one)
- Vegetable oil (approx 2 TBSP)
- Garlic Powder
- When you have time peel and cut your potatoes into your preferred fry shape. Keep in mind that if you like thin, crispy fries it will change your cooking time. Dry the slices with a paper towel, drop into a freezer bag and freeze until you’re ready to eat!
- When you’re ready to eat: Preheat the oven to 450 degrees. Pull out a serving of fries and place in a separate, smaller storage bag. Pour the veggie oil 1 TBSP at a time into the bag with the fries you will be eating and give it a good shake! Once all of the fries have been lightly coated (add more veggie oil if needed) dump contents onto a baking sheet. Here you can do two things: if you want an easy clean-up line your baking sheet with parchment paper before adding the fries (this will make the fries less crispy); if you want crispy, slightly charred fries like I do, pop them right onto the pan.
- Add salt and pepper to your taste and sprinkle with paprika and garlic powder.
- Bake for 20 minute and flip after 10 minutes. If you’ve got thin fries, be sure to keep an eye on your potatoes- they will most likely cook between 10-15 minutes.
- Scoop your fries onto a plate and if you’re feeling adventurous put a few drops of sriracha sauce in your ketchup. Yum!