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Oven Baked Sweet Potato Fries with Rosemary and Garlic

November 6, 2012 by Nicole 77 Comments

Oven Baked Sweet Potato Fries with Rosemary and Garlic | pinchmysalt.com

This was originally posted on election day four years ago, but I’m updating and bringing it forward because I have the same message for you today and these oven-baked sweet potato fries with rosemary and garlic are just as appealing to me now as they were back then.  These delicious baked sweet potato fries have so much flavor, you’ll never miss that they aren’t deep-fried.

First of all, if you’re reading this post and you haven’t voted yet, I’d prefer that you bookmark this recipe, go find your local polling place, then come back and read this later.  Really. Go vote!

I’ve made several versions of these over the years but this batch is by far the best.  As usual, it’s the simplest combination of ingredients that makes me the happiest.  If you’ve never eaten oven-baked sweet potato fries, you need to know that they won’t be as crispy as the deep-fried restaurant version.  But I think the flavor of these can’t be beat and I don’t even miss the crunch.

For those of us who aren’t huge fans of sweet potato dishes that are overly sweet, this is the perfect way to reap the nutritional benefits of sweet potatoes and still enjoy a savory snack.

And what kind of food blogger would I be if I didn’t include a quick recipe for a Buttermilk Blue Cheese Dipping Sauce?  You’ll find it at the very end of this post.  You’re welcome.

Oven Baked Sweet Potato Fries with Rosemary and Garlic | pinchmysalt.com

Combine finely chopped rosemary leaves, kosher salt, and one garlic clove then pound and grind them together to form a paste.

Combine finely chopped rosemary leaves, kosher salt, and one garlic clove then pound and grind them together to form a paste.

In a small bowl, mix the rosemary garlic paste with the olive oil.

In a small bowl, mix the rosemary garlic paste with the olive oil.

Cut the sweet potatoes lengthwise into 1/2 inch slices.

Cut the sweet potatoes lengthwise into 1/2 inch slices.

Stacking two slices together, cut potatoes into 1/2 inch strips.

Stacking two slices together, cut potatoes into 1/2 inch strips.

Put the cut sweet potatoes into a large bowl and add the rosemary garlic oil mixture.

Put the cut sweet potatoes into a large bowl and add the rosemary garlic oil mixture.

Now toss the potatoes until they are evenly coated with the oil mixture.

Now toss the potatoes until they are evenly coated with the oil mixture.

Spread the potatoes out on a parchment-lined baking sheet.

Spread the potatoes out on a parchment-lined baking sheet.

Roast the sweet potato fries in a 425 degree oven for 30-35 minutes, or until golden brown. Check them every ten minutes, and stir or turn them if they appear to be getting dark on the bottom. Watch carefully towards the end because they can burn quickly!

Roast the sweet potato fries in a 425 degree oven for 30-35 minutes, or until golden brown. Check them every ten minutes, and stir or turn them if they appear to be getting dark on the bottom. Watch carefully towards the end because they can burn quickly!

Although these fries are great on their own, who doesn’t enjoy a special dipping sauce every now and again?  Ranch would work well, but I really enjoyed the buttermilk blue cheese dressing that’s served with sweet potato fries at one of my favorite local restaurants, Urban Solace.  If you live in San Diego and you’ve never been there, be sure to check out their Sunday Bluegrass Brunch for some great food, great atmosphere, and great music!

Nutrition

Calories

98 cal

Fat

7 g

Carbs

1 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Yields 2 to 3 servings

Oven Baked Sweet Potato Fries with Rosemary and Garlic and Buttermilk Blue Cheese Dipping Sauce
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Ingredients

Buttermilk Blue Cheese Dipping Sauce

2 ounces dry blue cheese, crumbled

1/4 cup mayonnaise

1/4 cup buttermilk

dash of onion powder

freshly ground black pepper to taste

Sweet Potato Fries:

1/2 teaspoon chopped fresh rosemary leaves

1/2 teaspoon kosher salt

1 small clove of garlic, peeled

2 T. olive oil

2 medium sweet potatoes

Instructions

Make the dipping sauce:

Mix all ingredients together with a fork, mashing the blue cheese a bit as you go. Dressing can be thinned with more buttermilk or regular milk if desired. Cover and refrigerate until ready to use.

Make the Fries:

1. Preheat oven to 425 degrees.

2. Using a mortar and pestle, mash together the garlic, salt, and rosemary to form a paste. If you don't have a mortar and pestle, put ingredients into a small bowl and mash the garlic, rosemary and salt against the side of the bowl with a fork. It takes a bit more effort, but you'll be able to work it into a paste.

3. In a small bowl, combine the olive oil and garlic paste; set aside.

4. Scrub sweet potatoes and cut off any blemishes that you wouldn't want to eat. Slice the sweet potatoes lengthwise into 1/2 inch pieces. Stacking two pieces together, cut potatoes into 1/2 inch strips. Do the same with remaining potato.

5. Put potato strips into a large bowl; Add oil mixture and toss well until all potatoes are well coated.

6. Spread potatoes out on a baking sheet lined with parchment paper (the parchment is optional, but makes for easier clean up!). If you don't use parchment, make sure to grease the baking sheet with non-stick cooking spray or some extra olive oil.

7. Roast potatoes for 30-35 minutes, checking every ten minutes and rotating the pan for even browning. Every once in a while check to see if the potatoes are browning too much on the bottom. If that's the case, turn them over. I didn't have that problem, but you never know! Keep a careful watch towards the end and remove as soon as the smallest pieces just barely start to blacken on the ends.

Notes

Two medium sweet potatoes will serve 2-3 people as an appetizer. I think you could toss in one more potato without needing any more garlic paste or oil. But if you are cooking for a crowd, double all the ingredients and plan on using two baking sheets. Remember to keep the potatoes in one layer and don't crowd them too much or they won't brown evenly. These fries are best served right out of the oven!

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Oven-Baked Sweet Potato Fries with Garlic and Rosemary | pinchmysalt.com

Filed Under: Appetizers, Herbs and Spices, NaBloPoMo, Side Dishes, Vegetarian Tagged With: fries, NaBloPoMo, recipe, sweet potato

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Reader Interactions

Comments

  1. Kim says

    November 4, 2008 at 10:55 am

    Looks absolutely scrumptious! I've wanted to make this dish before, now I have no excuse! Thanks!
    Reply
  2. Nick says

    November 4, 2008 at 11:03 am

    These look, um... awesome. I love the photos and the recipe. Parchment paper is a big tip with these things. I've made them before without and they have a pretty high sticking factor! Great photos as always!
    Reply
  3. Hooshna says

    November 4, 2008 at 11:04 am

    Saw the entry through Twitter. Awesome post! I'm definitely going to make these soon :)
    Reply
  4. Nicole says

    November 4, 2008 at 11:16 am

    Kim: Thanks, I hope you do make them! Nick: Good point! I edited the post to include a tip about greasing the pan if you don't use parchment. Of course I think every should always have parchment paper on hand, I use it almost every day for one thing or another ;-) Hooshna: Thanks for coming over from twitter! Hope you enjoy the fries!
    Reply
  5. Alyce says

    November 4, 2008 at 11:50 am

    This looks good! I like to dice (not too small) sweet potatoes and white or red potatoes and toss them in olive oil w/ seasoned salt, rosemary and garlic and roast...What a yummy combination!
    Reply
  6. sharon says

    November 4, 2008 at 12:03 pm

    What are the chances that it'd rain here on voting day?! Well, gladly I voted early. These fries look AMAZING, and I love that they're roasted. I've been meaning to head out to Urban Solace as well. Just need to wake up early enough on the weekends for breakfast... :)
    Reply
  7. Emon says

    November 4, 2008 at 12:16 pm

    Must you always make stuff that looks so good and makes me hungry? Not cool. :)
    Reply
  8. DocChuck says

    November 4, 2008 at 12:57 pm

    Well, I voted (like most of us university-types, I voted for Obama/Biden), so now I can, with good conscience, read your blog about sweet potato fries. And I must say, that my wife (a medical doctor) and I both LOVE sweet potato fries. My wife ... because they're healthy; me ... because they taste so good! And your wonderful photo-essay is probably one of the best posts on the subject that I have ever read! DocChuck and Dr. E.
    Reply
  9. Keetha says

    November 4, 2008 at 1:04 pm

    Nom nom nom! I am all about some sweet potato fries! I usually toss them in roasted garlic olive oil - I'll have to try this version. I voted this morning. :-) (I'm visiting here from NaBloPoMo, by the way.)
    Reply
  10. patsyk says

    November 4, 2008 at 1:04 pm

    Those look like something I wouldn't be able to stop eating! Yum!
    Reply
  11. mary says

    November 4, 2008 at 1:12 pm

    I love roasted sweet potato fries, but mine always stick to the pan. Next time I make them, I'll use parchment paper. Thanks!
    Reply
  12. Steph says

    November 4, 2008 at 1:25 pm

    I love sweet potato fries! And these look so freakin good! Yum...something I know everyone in our little family would like...even Baby Ian. He loves sweet potatoes!
    Reply
  13. Darb says

    November 4, 2008 at 1:52 pm

    Ooo... these luck yummy. Hopefully my CSA will give us sweet potatoes soon.
    Reply
  14. Darb says

    November 4, 2008 at 1:52 pm

    Err... *look* yummy. :)
    Reply
  15. Nicole says

    November 4, 2008 at 1:54 pm

    Alyce: Sounds great! Sometimes we cut up some regular potatoes, too. I like the combination of flavors! Sharon: Luckily the rain didn't last long (although we do need more)! You don't have to get up too early for Urban Solace, I think they serve brunch til 3:00! I had a really good time there a few weeks ago! Emon: Just doing my job! :-) DocChuck: Thanks for stopping by! :-) Keetha: Yum! Roasted garlic olive oil would be really good! You could always just use that with some salt and rosemary and skip the whole clove of garlic! patsyk: Yep, they're addicting! It's best not too make too many at once! :-) mary: Yes, the parchment paper definitely works wonders! And it seems to keep them from burning on the bottom, also. Steph: You should make them! :-) Darb: I'd love to join a CSA one of these days! But with my husband gone a lot, I'm worried that I won't be able to use up all the produce!
    Reply
  16. Ruby says

    November 4, 2008 at 3:42 pm

    Like Ian, they are Abby's fav and before that Emma's favorite food! I told Stephanie he would love them. Anyhow, this recipe reminds me of our lunches at Max's in Fresno, except they fry theirs. Looks so easy and good, I'm definitely going to try this one!
    Reply
  17. rae says

    November 4, 2008 at 3:55 pm

    omg these look so freakin good!!
    Reply
  18. Fit Bottomed Girls says

    November 4, 2008 at 4:33 pm

    A perfect way to celebrate a day of democracy! :)
    Reply
  19. susan c says

    November 4, 2008 at 4:33 pm

    I've been experimenting with several recipes for baked sweet potato fries, but this one sounds like the best by far. It may be time for me to break down and buy a mortar and pestle. Can't wait to try this.
    Reply
  20. kickpleat says

    November 4, 2008 at 4:45 pm

    tonight while i anxiously await election results and keep my fingers and toes crossed for Obama, i'll be snacking away on these and the broccoli you posted. I'll be dipping for democracy!!
    Reply
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