Ingredients
Scale
- 2 medium to large sweet potatoes, cut into thin fries
- 2 tablespoons unrefined coconut oil or high quality olive oil
- 3/4 teaspoon sea salt
- 3 tablespoons salted butter
- 1 teaspoon high quality olive oil (not a blend)
- 2 garlic cloves, minced
- 3 sprigs fresh rosemary, leaves roughly chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- flake salt, for garnish
Instructions
- Preheat your oven to 400F.
- Place the cut sweet potato fries on a baking sheet tray in a pile. Drizzle with the oil and toss to coat. Spread the fries out in a single layer on the tray. Sprinkle with sea salt. Roast in the oven for 8 minutes.
- Quickly toss the fries with tongs by flipping them over. Roast for another 8 minutes or until tender in the inside and crispy on the outside.
- Meanwhile, melt the butter in a small bowl. When the butter is hot, add in the garlic, rosemary and parsley. Carefully mix together to fully emerge everything together. Let for at least 5 minutes.
- When the fries are finished cooking, place them on a serve plate or shallow bowl. Add the black pepper and red pepper flakes to the butter. Pour the herb butter over the warm fries. Garnish with a few pinches of flake salt and serve at once.
Notes
Roasting time will depend and differ based on your oven, placement of tray in your oven and how thin or thick your fries are cut. Just keep an eye on them – make sure they get brown but not burnt.
- Prep Time: 5
- Cook Time: 25
- Category: vegetarian
- Method: oven
- Cuisine: side dish