By Riki Shore
If you’re like me, at this time of year, all you need is an easy meal. You’ve been sitting in traffic, searching for a parking space, shopping mindlessly for one last present.
Besides, you’re going to roast a turkey or smoke a ham or steam some crabs before the year is out, but right now? Just make something simple and call it a night.
These sweet potato fries are easy-peasy. The key is to buy the right kind of sweet potato. Don’t buy a yam and avoid the big bag of sweet potatoes at Trader Joe’s. They’ll come back to haunt you later in the night, if you know what I mean.
I like Japanese sweet potatoes, with red skin and pale yellow flesh, or, even better, O’Henry’s (shown above), which have pale copper skin with white flesh. Both of these varieties are easy to find in LA, and they are worth trying.
Needless to say, these potatoes go well with burgers and steaks. I chop any leftovers into 1/2-inch dice and saute them with onions, greens and bacon for a hearty breakfast. You can add a scrambled egg and wrap the whole thing up in a tortilla too.
So go ahead, give yourself a break and enjoy an easy night tonight. Tomorrow will be busy again. I promise.
2 O’Henry sweet potatoes
1 – 2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1. Preheat the oven to 375 degrees.
2. Peel the sweet potatoes and cut each into 8 wedges.
3. Place the sweet potatoes on a large sheet tray and add the remaining ingredients. Toss with your hands until the potatoes are evenly coated.
4. Arrange the sweet potatoes on their sides in a single layer. This is important for even browning.
5. Bake for 20 minutes. Flip the potato wedges to the other side, and rotate the pan. Bake for 20 – 25 minutes more, until the potatoes are browned and soft.
6. Sprinkle generously with some delicious finishing salt and serve. Ketchup optional.