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Everyone has a strategy for creating the perfect batch of oven-baked fries.
Some people place a cooling rack over a baking sheet, which allows for more air circulation and a crunchier texture.
Others like to broil their fries for the last few minutes of cooking. I always get into trouble when I use my broiler, though, because I can’t master the art of knowing the exact moment when an item will transform from flawless to burnt.
Some will say that parboiling (pre-cooking) potatoes for five minutes or so is the best trick to getting that crispy outer crust.
Frankly, I’m not obsessed with imitating the exact consistency of French fries. I bake them the lazy way – using a plain old baking sheet. Because when my fries are as flavourful as these ones, it doesn’t matter if they’re a little on the soft side.
I absolutely loved these yam fries. There was sweetness from the potatoes, a spicy kick from the generous amount of chili powder, and a hint of sourness from the lime juice.
It was an amazing combination.
That’s the best strategy I have for you.
Chili Lime Yam Fries
gluten-free, dairy-free, vegan, vegetarian, soy-free, five ingredients or less
1 large yam or sweet potato
2 tbsp olive oil
half of one lime, juiced
1 – 2 tsp chili powder, depending on your spice tolerance (I used a homemade chili powder recipe – it also has less than five ingredients)
1/4 tsp salt, or to taste
Preheat the oven to 375 degrees F.
Trim the ends off of your yam, then slice it into matchsticks. Place the slices into a large bowl. Add the olive oil, lime juice, chili powder and salt, and mix well. Get in their with your hands!
Spread the slices into one layer on a baking sheet (you can use foil, parchment or a silpat for easy cleanup – though they will be less crispy if you use a silpat).
Bake for about 30 minutes, flipping the fries halfway.