Sweet Potato Oven-Fries with Lemon-Mint Gremolata

Food & Wine


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2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped spearmint
1 teaspoon finely chopped lemon zest
1/2 teaspoon finely chopped garlic
3 tablespoons canola oil
5 pounds medium sweet potatoes, each one cut lengthwise into 16 wedges
3 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper


1. Preheat the oven to 450°. On a work surface, combine the parsley, spearmint, lemon zest and garlic and chop together until blended. Transfer the gremolata mixture to a bowl and stir in the canola oil.

2. In a large bowl, toss the sweet potatoes with the olive oil, cayenne and salt. Spread the potatoes in a single layer on 2 large rimmed nonstick baking sheets. Roast on the upper and middle racks of the oven for 45 minutes, or until tender and browned in spots; shift the pans halfway through to ensure even cooking. Mound the fries on a platter and pass the gremolata separately.

Make Ahead: The oven fries and gremolata can be refrigerated overnight. Bring the gremolata to room temperature. Spread the fries on the baking sheets in a single layer and reheat in a 450° oven before serving.

Created date

June 2004