The Walden Effect: Farming, simple living, permaculture, and invention.

Baked sweet and white potato fries

Baked Sweet and White Potato Fries
2 big sweet potatoes
2 big white potatoes (Yukon Golds work best)
olive oil, salt, pepper, and paprika

Preheat the oven to 400 F.

(I don't  believe in peeling potatoes since the skins are tasty and have a lot of vitamins, but if you have picky eaters you might peel them first.)  Slice sweet and white potatoes into fry-like sections.  Be sure to make the sweet potato sections half again as wide as the white potato sections --- they cook faster!

Place sliced potatoes in a large bowl and drizzle on enough olive oil to lightly coat each fry.  Sprinkle on salt, pepper, and paprika.  Mix well.

Spread fries one layer deep on cookie sheets and bake for about 30 minutes until edges are crisp and potatoes are baked through.  It's best to stir the fries with a spatula a couple of times so they won't stick to the pan, and swap shelves halfway through.

These fries are technically a side dish, but we've been known to make them a main course with a fried egg and grees on the side as shown above.

Serves 2-4.



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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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