Roasted Spiced Sweet Potatoes (Fries)
Roasted Spiced Sweet Potatoes
1 teaspoon coriander seeds (or 1/2 tsp ground coriander of you aren't grinding them up)
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so add according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil
Preheat oven to 425 degrees F.
Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges. (I cut them thinner, like french fries.) Toss potatoes with oil and spices in a large roasting pan and roast for 20 minutes in the middle of the oven. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more. If you find that they're cooked through, but aren't very crisp, just broil them for the last 2-3 minutes.
Makes 4 to 6 servings.
1. Don't expect them to come out as crisp as french fries. They're still soft and bendable, but have a firmer "crust" on the outside when they're finished baking.
Adapted from Gourmet, January 2002 by Smitten Kitchen