Sweet Potato Fries with Rosemary and Parmesan
Robin
ingredients
- 2 Large sweet potatoes, about 2 pounds, peeled
- 1 tablespoon olive oil
- 1 1/2 teaspoons sea salt
- 1 tablespoon minced rosemary
- 2 tablespoons grated Parmesan
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon fresh ground pepper
- 1/8 teaspoon sweet paprika
- Cooking spray
directions
- 1
Preheat oven to 400 F. Line two cookie sheets with parchment paper or aluminum foil.
- 2
Slice the sweet potatoes into long matchsticks about 1/4 inch in thickness.
- 3
Place in a large bowl and mist with olive oil and 1/2 teaspoon of salt. Spread out the fries in one even layer on the cookie sheet, so they are in a single layer.
- 4
Bake for 25-30 minutes until the fries are golden on the outside and soft on the inside. Sprinkle with Parmesan, rosemary, black pepper, and paprika.
- 5
Bake an additional 5 minutes until the rosemary becomes fragrant. Season with additional salt if needed and serve immediately.
Source: Gail Eschenbach
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