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12 Best Foods Cookbook by Dana Jacobi

While Beauregards are fairly even in shape, Garnet and Jewel yams are often twisted or bulge in the middle. Whichever kind you use, pick out fairly regularly shaped potatoes so you can make long, straight fries. If you like your fries with the skins on, consider using organic potatoes for this dish. Leaving the potatoes unpeeled increases the fiber in this dish. Coarse-grained kosher or sea salt is the perfect garnish for these potatoes. Fleur de Sel, the elegant French salt, is even better.

Makes 6 servings

• 2  large (1 pound each) Beauregard, Garnet, or Jewel yams, unpeeled
• 1  tablespoon extra-virgin olive oil
• 1  teaspoon kosher or sea salt, divided
• 2  teaspoons chopped fresh thyme
• 1/4 teaspoon chopped fresh rosemary
• Freshly ground black pepper

1. Preheat the oven to 450°F.

2. Halve the yams crosswise. Stand each half on the cut end and halve it vertically, then cut each piece lengthwise into 4 to 6 half-inch slabs.

3. Pour half the oil onto a baking sheet and sprinkle with 1/2 teaspoon of the salt. Add the sliced potatoes and drizzle the remaining oil over them. Add the thyme, rosemary, and 4 or 5 grinds of pepper. Using your hands, toss the potatoes to coat them with the oil and seasonings.

4. Bake for 15 minutes. Using tongs, turn each slice. Bake 10 minutes longer, or until the potatoes are browned and easily pierced with a fork. Sprinkle with the remaining 1/2 teaspoon salt, and serve immediately.

Per serving: 200 calories, 3 g fat, 0 g saturated fat, 2 g protein, 42 g carbohydrates, 6 g fiber


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