Yam French Fries
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
6 to 6
Serves 6 to 8.
Once your family samples these crisp, sweet yam fries dusted with nutty, aromatic cumin, they will request them often. No matter how many you cook, don't count on leftovers. You can bake the yams at any temperature required for a roast; the cooking time will be longer at lower temperatures.
Ingredients:
- About 1/2 cup vegetable oil
- 6 to 8 large yams
- About 2 tsp. ground cumin, or to taste
- Coarse salt and freshly ground pepper, to taste
Directions:
Preheat an oven to 425°F.
Line 2 or 3 rimmed baking sheets with aluminum foil. Generously spread the vegetable oil on the pan bottoms, dividing it evenly. Peel the yams. Using a sharp knife, cut the yams lengthwise into narrow julienne strips about 1/4 inch thick. As the sticks are cut, immediately roll them in the oil on the baking sheets to prevent them from turning black. When all the sticks have been coated, spread them out in a single layer.
Sprinkle the yams in each pan with about 1/2 tsp. of the cumin and some salt.
Roast until crisp on the outside and tender on the inside, 25 to 30 minutes. Transfer to 2 or 3 layers of paper towels to drain briefly. Sprinkle with salt, pepper and 1 to 1 1/2 tsp. cumin, or to taste.
Transfer to a warmed dish and serve immediately.
Line 2 or 3 rimmed baking sheets with aluminum foil. Generously spread the vegetable oil on the pan bottoms, dividing it evenly. Peel the yams. Using a sharp knife, cut the yams lengthwise into narrow julienne strips about 1/4 inch thick. As the sticks are cut, immediately roll them in the oil on the baking sheets to prevent them from turning black. When all the sticks have been coated, spread them out in a single layer.
Sprinkle the yams in each pan with about 1/2 tsp. of the cumin and some salt.
Roast until crisp on the outside and tender on the inside, 25 to 30 minutes. Transfer to 2 or 3 layers of paper towels to drain briefly. Sprinkle with salt, pepper and 1 to 1 1/2 tsp. cumin, or to taste.
Transfer to a warmed dish and serve immediately.
Serves 6 to 8.
Adapted from
Williams-Sonoma Lifestyles Series,
Everyday Roasting,
by Janeen Sarlin
(Time-Life Books, 1998).
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