Batch 03: Small Fries Episode – Sweet Potatoes

Whoa, it’s our first Small Fries episode! These will be mini-episodes (or minisodes) around 10 minutes long with simple recipes, fun potato facts (who doesn’t love potato trivia), and generally me talking at you without a guest. There may be a guest at some point. I have no idea. This is the first one! In …

Whoa, it’s our first Small Fries episode! These will be mini-episodes (or minisodes) around 10 minutes long with simple recipes, fun potato facts (who doesn’t love potato trivia), and generally me talking at you without a guest. There may be a guest at some point. I have no idea. This is the first one!

In This Batch…

Join me on a solo expedition as I bake up a simple sweet potato recipe at home and chat about the differences between regular potatoes and sweet potatoes.

It’s a lot more interesting than it sounds, I promise!

Simple Sweet Potato Fries

Makes 1 serving

3 Tablespoons (ish) olive oil
1 Sweet Potato, washed and sliced into strips
Seasoning of choice (I used rosemary, salt, and pepper)

Preheat your oven to 425F. Line a baking sheet with parchment paper. Wash and slice your potatoes into fry-like stripes. Dry thoroughly.

Place in a bowl with olive oil and seasoning. Massage well so the oil coats every piece of the potato. Rub it good. Don’t be afraid to get in there.

Spread potatoes on your baking sheet in a single layer. Make sure the potatoes aren’t touching and have plenty of room. They’re kinda bitchy like that.

Roast in oven for 15 minutes. Flip and re-arrange so they aren’t touching again. Roast for another 5-10 minutes, checking for desired crispness every 5 minutes. These buggers burn fast, so at this point, keep an eye on them if they still aren’t ready at this point.

Selected Links from This Batch

Buffalo Chick Pea Burgers from Emily Levenson
Sweet Potatoes versus Regular Potatoes