The other day, before my
stupid unfortunate mishap of slicing my fingertip with a sharp knife while cutting a lemon, I decided to make some baked sweet potato fries!
Regarding the mishap–please, PLEASE always PAY ATTENTION to what you’re doing when you’re handling a sharp object. I was getting cocky, thinking that I could get away with rushing my way through food preparation and assuming that I was above such notions as curling your fingers when you hold that slippery object that you are slicing, or taking your time, or, heaven forbid, watching what you’re doing! I guess we all have to learn things the hard way sometimes.
The good news is that I still had the sweet potato fries to cheer me up. Here’s how I did it:
- Peel desired amount of sweet potatoes and place them on a large cutting board. I like to purchase the red garnet yams instead of sweet potatoes–I feel like the darker color makes them have has a more substantial taste.
- Chop off the ends of the potatoes (carefully–see my description above!) and slice the potatoes into fries.
- Place fries into a bowl and sprinkle dried basil all over.
- Combine with 2-3 tbsp extra light tasting olive oil (depending on how many potatoes you bought.)
- Place on cookie sheet and bake at 400 degrees for 1 hour (or, if you have an elderly oven like mine, 415 degrees.) Be sure to turn the fries over with a spatula halfway through!