Roasted Sweet Potato Fries (Ottolenghi)

Ready to go in the oven

Chef Therese made us something similar on our Alaskan cruise. She had the Ottolenghi Simple cookbook on her workbench, so I assume she was inspired by his recipe which uses ground sumac as the finishing ingredient.  It adds a tangy lemony flavor.   

---Barbara

Roasted Sweet Potato Fries
(Adapted from Ottolenghi Simple)

2 large, or 2 medium sweet potatoes, washed and dry
1 T. sweet smoked paprika
1/2 t. cayenne
1 t. garlic powder
2 T. yellow cornmeal (optional)
flaked sea salt, about 2 t.
Sumac powder, about 1 T.


Preheat the oven to 450 degrees.

In a large bowl, place the sliced sweet potatoes and coat them generously with olive oil.  (about 5-7 tablespoons)

In a small bowl, like a ramekin, combine 1 tablespoon smoked paprika, 1/2 t. cayenne, 1 t. garlic powder, 2 Tablespoons yellow cornmeal, and 1 t. flaked sea salt until well mixed.

Add to the oiled potatoes, and toss to coat evenly.

Line a large baking sheet with parchment paper (or foil).

Dump the sweet potatoes including the oil onto the lined baking sheet, and spread them out evenly, preferably in one layer, and not touching each other.

Roast for 25 - 35 minutes, stirring gently, once or twice, until the potatoes are cooked, crisp and golden brown.

Remove the pan from the oven, and sprinkle them while still hot, with sumac and flaked salt.  Sprinkle them generously.

Serve at once.