Sweet Potato Oven-Fries with Lemon-Mint Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 tablespoons finely chopped flat-leaf parsley |
1 tablespoon finely chopped spearmint |
1 teaspoon finely chopped lemon zest |
1/2 teaspoon finely chopped garlic |
3 tablespoons canola oil |
5 pounds medium sweet potatoes, each one cut lengthwise into 16 wedges |
3 tablespoons extra-virgin olive oil |
1/4 teaspoon cayenne pepper |
salt |
Directions:
1. Preheat the oven to 450°. On a work surface, combine the parsley, spearmint, lemon zest and garlic and chop together until blended. Transfer the gremolata mixture to a bowl and stir in the canola oil.
2. In a large bowl, toss the sweet potatoes with the olive oil, cayenne and salt. Spread the potatoes in a single layer on 2 large rimmed nonstick baking sheets. Roast on the upper and middle racks of the oven for 45 minutes, or until tender and browned in spots; shift the pans halfway through to ensure even cooking. Mound the fries on a platter and pass the gremolata separately.
3. Make Ahead: The oven fries and gremolata can be refrigerated overnight. Bring the gremolata to room temperature. Spread the fries on the baking sheets in a single layer and reheat in a 450° oven before serving.
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