Fries have 2 main qualities. They're crispy, and they're fried. Maybe they're crispy because they're fried. I wanted fries, but didn't want to deep fry anything. This is because I'm not Paula Deen and don't have an industrial sized deep fryer in my kitchen, plus, as much as I adoooore food, I cannot submerge things in oil and eat them with a clear conscience. Also, bonus third reason, I'm extremely clumsy and cannot be trusted around hot boiling oil.
I bought a Habenero BBQ sauce recently at a food expo and planned to use it as a marinade for chicken or fish. But, I thought it would also work as a dip for something. I've had 3 sweet potatoes sitting in my kitchen for at least 2 weeks. I remembered they were there, but didn't feel like making soup (sick of soup right now) or stuffed sweet potatoes (don't want to do all that chopping). I made these fries so that I would have something to dunk into that spicy, peppery habanero sauce.
- 1 large sweet potato, thinly sliced into finger shapes (don't slice your finger, slice the potato into finger shapes)
- 1 tbsp corn starch
- Olive oil
- 2 tsp tandoori masala
- 1 tsp ginger powder
- 1 tsp fresh minced ginger
- 1 tsp red pepper flakes
- Pigchaser brand Habanero BBQ dipping sauce - available here
- 1 tbsp chopped cilantro
Preaheat oven to 400 degrees F. Put potato slices in a bowl and add the corn starch to absorb some of the moisture. This will prevent the potatoes from being soggy when baked. Drizzle olive oil on the potato pieces along with the tandoor masala, ginger powder, fresh ginger, and red pepper flakes. Season with salt and freshly ground black pepper. Bake for 30-40 minutes and serve with a dipping sauce of your choice. I tried out all 6 samples of BBQ sauce and settled on the habanero one, but the garlic, pineapple-mango, and bacon flavors were delicious too. Garnish with fresh cilantro.