I am SO over testing this Rosemary Sweet Potato Fries recipe. But it is delicious so I will probably make them bi-weekly.
In the summer of (I am embarrassed to admit this) 2018, I tried making maple and rosemary sweet potato fries. They were too soft and I assumed this was because I used too much maple syrup. Cut to today: May, 2020. I finally have a recipe I am happy with. Did it take this long because I am a professional procrastinator? 100%. Are you going to fall in love with Maple Mayo? I want to say 100%!
The only tips I have for you are as follows
- Make sure you leave a lot of time for these – you definitely want to soak them for a minimum of 45 minutes to get rid of excess starch. This will make your fries crispier!
- Don’t pat the fries completely dry after you take them out of the water. If they are still a bit wet, it helps to keep the cornstarch from staying chalky.
- As you add the oil to the bag and shake, gently massage into the fries so they are nicely coated.
- Keep a close eye on your fries when you put them on broil, they can burn quickly. Some batches of mine were starting to get too dark once the oven reached the right temperature, others took a few minutes afterward.
- I learned this tip from a fellow food blogger: put your pan in the oven while your oven preheats. (So don’t forget to use an oven mitt to put them in, cause it is easy to forget the pan is hot)
Okay, before you go and make these delicious Rosemary Sweet Potato Fries, I need to remind you that The Fancy Napkins’ Easy Weeknight Veggie Gnocchi has been pretty popular since my Instagram LIVE Cook and if you haven’t checked it out yet.. you should!
Rosemary Sweet Potato Fries with Maple Mayo
Ingredients
Rosemary Sweet Potato Fries
- 1 lb approximately sweet potato (this is likely one sweet potato)
- 1 mixing bowl filled with enough cool water to cover fries
- 3 tablespoons cornstarch
- 1 teaspoon seasoning salt
- 1 1/2 teaspoons dried rosemary
- 2 1/2 tablespoons canola oil or other light tasting oil
- 1 large zip top bag or similar, for shaking and coating fries
- Large sheet tray
- Parchment paper
Maple Mayo
- 1/2 cup mayonnaise
- 1 tablespoon real maple syrup
- Salt and pepper pinch each
Instructions
- Peel sweet potato and cut into "fries". About 1 cm wide and 1 cm thick (compare to a fingernail!). You can cut your potatoes as long or short as you prefer
- Add all fries to the mixing bowl, completely covered in water, and allow to sit for at least 45 minutes
- Put your sheet pan into the oven and preheat to 400 degrees F (every oven will heat up at different rates - I start heating mine up at about 30 minutes)
- Add 3 tablespoons cornstarch, 1 teaspoon seasoning salt and 1 1/2 teaspoons dried rosemary to your zip bag
- After 45 minutes, remove fries from bowl, letting excess water drip off and lay the fries onto paper towel. Do not pat completely dry. You want them to be a little damp for the cornstarch and seasonings to stick
- Add the fries to the zip bag and give them a really good shake, coating them as much as you can (there will be some seasoning that doesn't stick - that's okay!)
- Next, about 1 tablespoon at a time, add the oil, shake after every addition. You may have to massage the fries a bit to make sure they are well coated
- Remove your pan from the oven and carefully place your parchment on top
- Add seasoned fries to your parchment lined pan, keeping them separate from one another. Don't forget your pan is hot!
- Place pan into oven and bake fries for 35 minutes, no need to turn them
- Meanwhile, make your Maple Mayo by stirring 1/2 cup mayo and 1 tablespoon maple syrup together with pinches of salt and pepper
- Once 35 minutes are up, turn on broil for 2-3 minutes for a little crisp up. Every oven is different so keep an eye on your fries so they don't burn.
ROSEMARY SWEET POTATO FRIES WITH MAPLE MAYO.. All I can say is be sure to double (maybe triple) the recipe. You’re going to want more!
Yay! Thank you! I am so glad you enjoyed these fries 🙂