BAKED SWEET POTATO FRIES W/RED NEW MEXICO CHILE
These Baked Sweet Potato Fries, by Marcy Inspired, are seasoned with Red New Mexico Chile powder for a perfect balance of sweet and heat. Crispy on the outside and tender inside, they’re a delicious treat that’s tricky to perfect—but Marcy shares her secret method in the video. The video also offers glimpses of southern New Mexico’s wildlife, making it both culinary and scenic. Check out the video and follow the easy recipe!
Video
Ingredients
- 3 large sweet potatoes
- approx. 3 Tbsp. olive oil
- 2 tsp. red New Mexico chile powder
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. garlic powder
*Garnish with crumbled queso fresco green onion and serve with your favorite dipping sauce. (I love honey mustard dressing or chipotle ranch.)
Instructions
- Peel and slice sweet potatoes into 1/4" strips about 3-4" long. Immediately place them into a bowl of water. Soaking the sweet potatoes in water removes the starch and ensures that your fries will be come out crispy and not limp.
- Ideally, you should soak them in water for 30 minutes. Preheat oven to 425º
- Remove cut fries from water and pat them dry with a clean tea towel. Then place them in a separate large bowl. Drizzle oil over fries and mix to coat them. You may need to add a little more oil. Combine spices and sprinkle over fries. Mix to ensure all fries are seasoned.
- Place fries on large baking sheet and spread them apart as best as you can. You will need two baking sheets for this amount. Make sure fries are not sitting on top of each other, and if possible, spread them apart. This will help them to crisp better.
- Then place in oven for 10 minutes. Carefully flip fries over then return to oven for an additional 15 minutes. Remove from oven and place on serving tray. Garnish with crumbled queso fresco and green onion and enjoy immediately with your favorite dipping sauce.
Notes
The video and recipe were provided and produced by Marcy Inspired.
