Kevin walked up behind me while I chopped the sweet potatoes, wrapped his arms around me in a full, tender hug, and whispered in my ear, "Sweet potatoes are gross." So I get to eat all of them. This recipe is more work, and many, many more dishes to wash. But the fries turned out pretty darn good.I had to look up "parboil." Why can't they just say "partially cook" if that is what they mean? Sheesh....it has to be so confusing. Also, I like sweet potatoes dipped in frosting mixed with cinnamon better than the peanut ginger.
Sweet Potato Fries
4 sweet potato fries (about 2 pounds)
1 t sea salt
1 T olive oil
Cut the potatoes into 1/2 inch fries. Put them into 3 quarts cold water and 1 teaspoon salt in a large pot over high heat. Parboil (cook partially) uncovered for 10 minutes. Drain in a colander and pat dry with a clean dish towel.
Toss the potatoes in a large bowl with 1 T olive oil. Arrange on a baking sheet and bake for 50 minutes, tossing every 15 minutes to ensure even browning, until tender.
Ginger-Peanut Dipping Sauce
1 t ground ginger (or 1 T minced fresh ginger)
1/2 c peanuts
1/2 c apple juice
1 t sugar
1/8 t cayenne
1/4 t salt
Blend until creamy.
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