Sweet Potato Fries with Garlic & Crispy Fried Sage (Paleo, AIP)

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. It’s hard to say much more about Sweet Potato Fries than: They are easy. They are delicious.

I spotted sweet potatoes at the farmers market the other day and immediately imagined sweet potato “fries,” roasted in the oven until tender and just-browned, served with plenty of crunchy salt, mmmm… While I enjoyed the image, I also pictured my husband and teens turning up their noses at the sight of them (sigh), so I only bought a few, just enough to make a pretty photo to share with you.

As I peeled the potatoes, both kids asked what I was making. I know how this goes – I say tomato salad, or green beans, or roasted cauliflower, and they at best say no thanks. But tonight, they both said, “Great, I love sweet potato fries.” Huh? While it was tempting to remind them that no, they don’t like sweet potato fries (I enjoy being right more than I enjoy most things), not even I am that thick. So I raised only one eyebrow, not two, and smiled to myself as they cheerfully split the last fry.

It was…awesomely weird.

So if you’re in the mood for odd teenage behavior, as well as easy, delicious sweet potato fries, this recipe is for you. The crispy sage only takes a minute to prepare and makes the potatoes particularly addictive (and in fact will have you fantasizing about other dishes to crumble it on).

Sweet Potato Fries with Garlic & Fried Sage
Adapted from Gourmet Magazine, November 2008
Serves 4

1/4 c. olive oil
12 fresh sage leaves
2 large garlic cloves, minced to a paste
1 1/2 lbs. sweet potatoes, peeled, halved, and cut into 1/2″-thick pieces
coarse salt

Preheat oven to 450 degrees F with rack in upper third of oven. Line a baking sheet with parchment paper.

Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon or tongs to paper towels to drain. Remove pan from heat, reserving oil.

Put potatoes and garlic in a large bowl. Toss with reserved oil, sprinkle generously with coarse salt, then toss again. Spread potatoes evenly on the lined baking sheet and place in the oven. Bake for 10 minutes, turn potatoes over, and bake for another 5-10 minutes or until potatoes are tender and browning and spots.

Roughly crumble fried sage over the potatoes, add more coarse salt to taste, and serve immediately.