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My Italian Kitchen
by Janet Zappala
These "fries" may just convince you that your favorite spuds don't have to be deep-fned to taste great
Prep Time: 10 minutes
Cook Time: 50 minutes
Serves 4



    • 2 medium sweet potatoes, uniform in size
    • Salt to taste
    • 1/4 teaspoon cracked black pepper
    • 1 tablespoon extra-virgin olive oil, plus a little extra for the baking sheets


Preheat the oven to 350°F. Fill a medium-size sauce pot with water, place over high heat, cover, and bring to a boil. While the water is heating, scrub the potatoes under cold water with a vegetable brush, dry them with a paper towel. (Keep the skin on for added taste and nutrients). Lightly oil 2 large, nonstick baking sheets, and set aside. When the water comes to a boil, reduce the heat to medium and add the potatoes cook for 15 minutes. Remove the potatoes from the water and let them cool for a few minutes.

On a cutting board, cut off and discard the ends of the potatoes. Cut each potato in half lengthwise. Place flat side down and cut 1/4-inch slices lengthwise In a medium-size bowl, add the potatoes, salt to taste, black pepper, and 1 tablespoon of olive oil. Using your hands, toss lightly to coat. Arrange the potatoes in a single layer on prepared baking sheets. Bake for 35 minutes. Rotate the pan so the potatoes cook evenly. For slightly crispy potatoes, turn the oven temperature to broil, and cook 2-3 more minutes. Serve immediately.

TIP: Precooking the potatoes for 15 minutes makes then just soft enough to slice easily.

You can use either sweet potatoes or yams. They are two different vegetables, but both work fine for this recipe. Both are nutrient rich and contain a lot of beta-carotene and fiber but sweet potatoes contain more vitamins A and C than yams.
Nutrition Facts: (Per serving):  Calories 102; Total Fat 4 gms; Sodium 41 mgs; Carbohydrates 17 gms; Protein 1 gm; Fiber 3 gms


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