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Homemade Greek Sweet Potato Fries
This recipe is for that afternoon snack hour when you really don’t want to make something extravagant and have to then clean up all the dishes, but you also won’t be satisfied with an apple… Warm and salty soul food with a Greek citrus twist that complements this bright and beautiful Chardonnay perfectly. Snack time doesn’t have to be bland!
- 2 large sweet potatoes
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of canola oil
- 1 teaspoon of fresh oregano leaves, minced
- Sea salt & freshly ground black pepper
- Fresh-squeezed juice from 1/2 of a lemon
- 1 tablespoon of fresh parsley, minced
- 1 ounce of Ricotta Salata cheese, crumbled
- Peel sweet potatoes and cut into evenly sized pieces about 4 inches long, and 1 1/2 inches thick. Place in cold water and soak for at least 45 minutes, then rinse, drain and pat dry. (can soak in cold water as long as overnight to increase crispiness)
- Preheat oven to 425*F. In large mixing bowl, combine extra virgin olive oil, canola oil, oregano and black pepper.
- Throw in sweet potato pieces and toss with mixture until each piece is evenly coated
- Spread potatoes out in a single layer on a dark non-stick baking sheet. Roast for 15 minutes on one side, then flip the potatoes and roast for another 15 minutes on the other side or until the fries are crispy on the outside and tender on the inside.
- Remove from oven, and immediately add sea salt. (we recommend a generous coating, but you know how you like it! Season to your own taste). Drizzle lemon juice and parsley over the top, then lightly toss again.
- Transfer fries to serving dish, top with crumbled Ricotta Salata and serve immediately.