Fine Cooking Magazine - November/December 2020

Servings:4-6

Delicious on their own, these smoky, slightly sweet fries are downright dangerous when dipped into a zesty spin on fry sauce, a ketchup-and-mayonnaise-based condiment popular in Utah, Idaho, and the Pacific Northwest.

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Cooking spray
1 lb. sweet potatoes (about 1 large)
2 large egg whites
1 tsp. smoked paprika
1/2茶匙。地面孜然
Kosher salt
1/4 cup mayonnaise
2 Tbs. ketchup
1 tsp. lemon juice
1/2茶匙。soy sauce
1/2茶匙。Worcestershire sauce
2 drops hot sauce, such as Sriracha

Calories (kcal) : 120
Fat Calories (kcal): 70
Fat (g): 7
Saturated Fat (g): 1
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 2
Cholesterol (mg): 5
Sodium (mg): 370
Carbohydrates (g): 12
Fiber (g): 2
Protein (g): 2

Preparation

Position racks in the bottom and top thirds of the oven and heat the oven to 425°F. Spray two baking sheets with cooking spray.
Peel and cut the potatoes into approximately 2-inch lengths, and then cut each piece lengthwise into 1/4-inch-wide slices. Lay the slices flat and cut them into 1/4-inch strips, so you have 1/4 x 1/4 x 2-inch sticks.
Whisk the egg whites with the smoked paprika, cumin, and 1 tsp. salt in a medium bowl. Toss the potatoes in the mixture to thoroughly coat. Spread them on the baking sheets in a single layer so that they’re not touching.
Roast the sweet potatoes until sizzling and starting to brown on the bottom, about 10 minutes. With a spatula, carefully loosen the fries and shake the baking sheet to flip them. Rotate the placement of the baking sheets in the oven and continue to bake until the fries are lightly browned, sizzling vigorously, and tender all the way through, another 8 to 9 minutes. Sprinkle to taste with more salt.
Meanwhile, make the fry sauce. In a small bowl, stir the mayonnaise, ketchup, lemon juice, soy sauce, Worcestershire sauce, and hot sauce. Adjust the seasonings until the sauce tastes zesty but balanced.
Serve the oven fries immediately with the fry sauce.

Tip

Tossing sweet potatoes with egg whites before baking ensures that they come out with a nicely browned coating. They won’t get fully crisp, as a regular potato would, but they’ll have a satisfying texture.

(8 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Sweet Potatoes
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Egg Whites
IN THIS RECIPE
Worcestershire Sauce
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Squash Blossoms

Reviews

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Reviews (8 reviews)

sthomper| 12/21/2015

this recipe seemed intriguing. i instead fried the swee tpotatos in strips in a electric frying pan i then drained them and shake seasoned them with paprika, garlic powder, parsley, salt, pepper and a little cummin. i used a bottled fry sauce to drizzle over the frys. WOW..absolutly delicious! like popcorn is made for movies this was delicious.
sarpat| 11/27/2012

I heated the pan in the oven for about 10 minutes before spraying with oil, heavily, and adding the potatoes. It definitely takes two large pans for this amount of potatoes. My potatoes were nicely crisp and were not a sticky mess. I've tried it with oil before and it did not make the potatoes crisp. Egg whites work much better.